Matcha Ice Cream 抹茶アイス

What you need:

• 5 egg yolks
• 2 tbsp Odayaka Matcha (12g)
• ½ cup granulated sugar
• 2 cups Half-and-Half*
• 1 tsp vanilla extract

*To make 2 cups Half-and-Half, mix 1½ cup whole milk with ½ cup heavy cream. For a lower fat option, mix 1½ cup whole milk with 1 cup light cream instead. 

5 simple steps:

1. In a small bowl, whisk egg yolks and granulated sugar until well-mixed. 
2. In a pot, bring vanilla-infused milk to a light simmer before adding egg mixture. Stir constantly while cooking until mixture reaches 80ºC and is thickened. 
3. Remove pot from heat and whisk the mixture while adding matcha and Half-and-Half. Chill the mixture in the refrigerator and put the bowl of your ice cream maker in the freezer overnight.
4. Rise and shine the next day and add your chilled ice cream mixture into the ice cream maker. Churn for 20 minutes until it reaches a soft-serve consistency.
5. Freeze in a large container for 6 hours and your matcha ice cream is ready to serve! 

Note:

• For a fuller matcha taste, add an additional tsp of Odayaka Matcha.
• We recommend matcha ice cream to be served with red bean paste or mochi!