Best Matcha Ice Cream Recipe - Creamy & Refreshing

Directions

1. 1 In a small saucepan, whisk together the milk, cream, and vanilla seeds/pod. Heat over medium heat until steaming (but not boiling). Remove from heat.
2. 2 Prepare an ice bath by filling a large bowl with ice cubes and cold water. Place a medium heatproof bowl and fine mesh sieve inside the ice bath. Set aside.
3. 3 In a separate bowl, whisk the egg yolks and sugar until pale, thick, and ribbony. Sift in the matcha powder and whisk for another minute to combine.
4. 4 While whisking, slowly pour the hot cream mixture into the egg yolk mixture to temper the eggs.
5. 5 Pour the mixture back into the saucepan. Heat over low, stirring constantly, until it thickens and coats the back of a wooden spoon (about 75°C).
6. 6 Immediately strain the custard through a sieve into the prepared ice bath. Stir gently to cool. Once at room temperature, cover and refrigerate for at least 4 hours (preferably overnight).
7. 7 Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions.
8. 8 Transfer to an airtight container and freeze for at least 2 hours until firm. Serve and enjoy!