Description
1 cup (250ml) whole milk
Pinch of salt
3/4 cup (150g) granulated sugar
2 cups (500ml) heavy cream
2-3 tablespoons high-quality matcha, sifted
5 large egg yolks
Ingredients
- Heat the milk, salt, and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Remove from heat.
- Pour the cream into a large bowl. Sift the matcha over the cream and whisk vigorously until completely smooth and free of lumps. Set a fine-mesh strainer over the bowl.
- In a separate bowl, whisk the egg yolks. Gradually pour some of the warm milk into the yolks, whisking constantly. Scrape the warmed yolk mixture back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer.
- Strain the custard into the matcha cream. Stir over an ice bath until cool, then refrigerate until thoroughly chilled, preferably overnight.
- Churn in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.