matcha ice cream

Ingredients

• 2 tablespoons matcha powder
• 1/4 cup hot water
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Sift matcha powder into a bowl to remove lumps
2. Pour hot water into the matcha and whisk until completely smooth
3. Let the matcha mixture cool to room temperature, about 10 minutes
4. In a separate bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar dissolves
5. Stir the cooled matcha mixture into the cream mixture until well combined
6. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes
7. Transfer to an airtight container and freeze for at least 4 hours before serving

Notes

• Use a whisk to dissolve matcha powder to avoid clumps in the final product
• An ice cream maker produces the smoothest texture; without one, freeze the mixture in a shallow pan and stir every 30 minutes for 3-4 hours
• Store in an airtight container to prevent freezer burn
• If matcha ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping
• High-quality culinary-grade matcha powder works best for flavor