Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 3 large egg yolks
• 2 tbsp high-quality matcha powder
• A pinch of salt

Instructions:

1. Mix the Matcha: In a small bowl, whisk matcha powder with a few tablespoons of warm milk until smooth and free of lumps. Set aside.

2. Heat the Milk and Cream: In a saucepan, combine heavy cream, milk, and salt. Heat over medium heat until the mixture is warm but not boiling.

3. Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks and sugar until pale. Gradually add the warm milk mixture to the egg mixture, whisking constantly.

4. Cook the Custard: Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the matcha mixture.

5. Chill and Churn: Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

6. Freeze and Serve: Transfer the ice cream to a container and freeze for 2-4 hours before serving. Enjoy as a refreshing dessert on its own or with other Japanese treats.

For full recipe details, visit Just One Cookbook – Matcha Ice Cream Recipe.