Ingredients
3 cups half and half
5 tbsp matcha, (green tea powder)
3⁄4 cup sugar
1⁄8 tsp kosher salt, or sea salt
2¼ cups whole milk
3⁄4 cup heavy whipping cream
5 tbsp matcha, (green tea powder)
3⁄4 cup sugar
1⁄8 tsp kosher salt, or sea salt
2 cups milk, 2% reduced-fat
1 cup heavy whipping cream
5 tbsp matcha, (green tea powder)
3⁄4 cup sugar
1⁄8 tsp kosher salt, or sea salt
1½ cups whole milk
1½ cups light cream
5 tbsp matcha, (green tea powder)
3⁄4 cup sugar
1⁄8 tsp kosher salt, or sea salt
Preparation
Gather all the ingredients.
In a medium saucepan, combine milk and heavy cream (or just Half and Half) and turn the heat to medium-low.
Add sugar and salt and whisk together. Heat the milk mixture until sugar is dissolved, then turn off the heat. Remove the pot from the heat and never let it boil.
Add 3 tablespoons of the milk mixture to the bowl of matcha and mix with a silicone spatula until the liquid absorbs matcha.
Add 3 tablespoons of the milk mixture again and repeat until the liquid absorbs matcha.
Add 3 tablespoons of the milk mixture again and repeat. The mixture starts to become pasty.
Add 3 tablespoons of the milk mixture and loosen up the paste.
Add 3 tablespoons of the milk mixture and now the matcha mixture is a thick liquid.
Transfer the matcha mixture into the milk mixture and mix together.
Change to the whisk and combine well. Then prepare an ice bath and a bowl that can sit in the ice bath. Transfer the matcha mixture into a fine-mesh sieve over the bowl.
Press and strain the matcha left in the fine-mesh sieve. Let the matcha mixture cool on the countertop. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours.
Transfer the mixture to the bowl and churn according to the manufacture’s instructions.
After 25 minutes, when the mixture is thickened and is not moving, turn off the ice cream maker.
Transfer the ice cream into an airtight container. Freeze for at least 4 hours until the ice cream is firm and the flavor develops. Enjoy!
