Matcha Ice Cream

Ingredients

• 2 tablespoons matcha powder (preferably ceremonial grade for the best flavor and color)
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup coconut milk for a matcha ice cream with coconut milk twist (optional)
• 1/2 cup melted dark chocolate for matcha ice cream with chocolate swirls (optional)
• Sweet red bean paste (topping)
• Toasted sesame seeds (topping)
• Fresh fruit slices (e.g., strawberries or mango) (topping)

Instructions

1. In a medium-sized mixing bowl, sift the matcha powder and sugar together to avoid lumps. Use a fine mesh sieve to make sure the matcha is fully integrated with the sugar.
2. In a separate saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling, approximately 5 minutes. Stir occasionally to prevent scorching.
3. Gradually whisk the warmed cream mixture into the bowl with the matcha and sugar, ensuring everything is well combined and smooth.
4. 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, about 8-10 minutes.
5. Remove from heat and let it cool to room temperature. For quicker cooling, place the saucepan in an ice bath and stir occasionally.
6. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the matcha-flavored treat to an airtight container, cover, and freeze for at least 4 hours or until firm.
8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Enjoy it plain or with your choice of matcha ice cream toppings.