Green Tea Ice Cream

Matcha is powdered Japanese green tea. With all the fancy tea shops popping up these days, you should have no problem finding it. It tints the ice cream a smooth subtle green and gives it a nice gentle bite.

Makes 1 quart (1 L)

Ingredients

• 2 cups (500 mL) heavy cream
• 1 cup (250 mL) whole milk (or half-and-half for creamier consistency)
• 1/4 teaspoon (1 mL) kosher salt
• 6 large yolks
• 2/3 cup (160 mL) granulated sugar
• 2 tablespoons (30 mL) matcha powder
• Ice cream maker

Garnishes (optional)

• Whipped cream
• Japanese red bean paste
• Cornflakes
• Diced fresh fruit, such as oranges and cherries

Directions

1. Have ready a medium stainless-steel bowl sitting on top of another bowl with ice. Place a fine-mesh sieve in the top bowl.
2. In a medium heavy-bottomed pot, bring the cream, milk, and salt to a simmer over medium-low heat.
3. In a bowl, whisk together the eggs, sugar, and matcha. If the matcha does not completely dissolve, pour in about 1 cup (250 mL) of the hot cream mixture in a slow stream, whisking vigorously.
4. And the whisked-egg mixture into the pot with the cream. Cook, stirring constantly with a wooden spoon or heatproof spatula, over medium-low heat, until thick enough to coat the back of spoon, or registers 165°F (74°C) on an instant-read thermometer. Do not let it boil. Immediately pour the custard through the sieve into the stainless-steel bowl. Cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
5. Freeze in the ice cream maker, following manufacturer’s instructions. Transfer to an airtight container, and let it harden in the freezer.
6. Serve with whipped cream, and/or any other sundae garnishes of your choice.