Directions

• Step 1: Whisk the Matcha Paste
• In a small bowl, sift matcha powder to remove lumps.
• Add warm water (175°F / 80°C) and whisk vigorously using a bamboo whisk (chasen) or small whisk until smooth and frothy. Set aside.
• Step 2: Prepare the Custard Base
• In a saucepan over medium heat, combine whole milk and heavy cream. Stir occasionally until warm but not boiling. Remove from heat.
• In a separate mixing bowl, whisk together egg yolks, sugar, and cornstarch until pale and slightly thickened.
• Step 3: Temper the Eggs
• Gradually pour the warm milk mixture into the egg mixture in a slow, steady stream, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and heat over low-medium heat, stirring constantly with a spatula, until the custard thickens slightly (170-175°F or 77-80°C). Do not let it boil.
• Step 4: Infuse the Matcha
• Remove from heat and immediately strain the mixture through a fine mesh sieve into a clean bowl.
• Stir in the matcha paste, vanilla extract, and salt until fully incorporated.
• Step 5: Chill the Base
• Prepare an ice bath by placing the bowl over another larger bowl filled with ice and cold water. Stir occasionally to cool.
• Cover with plastic wrap and chill in the refrigerator for at least 4 hours (or overnight for best results).
• Step 6: Churn the Ice Cream
• 1️⃣ Once fully chilled, pour the custard base into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency (about 25-30 minutes).
• Step 7: Serve or Store
• 2️⃣ If serving immediately, scoop or pipe into cones or bowls for a creamy soft-serve texture.
• 3️⃣ For firmer soft serve, transfer the ice cream into a piping bag fitted with a star nozzle, freeze for 1 hour, then pipe into swirls.
• 4️⃣ To store, transfer to an airtight container and freeze for up to 2 weeks. Let sit for 5-10 minutes at room temperature before serving.