Matcha Ice Cream

Ingredients:

• 50g skim milk powder

• 150g heavy cream

• 250g whole milk

• 60g glucose syrup

• 1 Tbsp vanilla bean paste (or 1 scraped vanilla pod)

• Generous pinch of kosher salt

• 120g sugar

• 2-3 Tbsp good matcha (I went with 2 but go hard if you like a stronger matcha flavour)

• 4 egg yolks

Instructions:

1. Add milk powder to a small bowl and set aside. Stir together cream, milk, glucose syrup, vanilla and salt to a large, heavy-bottomed pot. Heat over medium-low until it’s simmering and steamy (but not boiling). Ladle a splash of this mixture into the milk powder and whisk until no clumps remain. Stir into milk-cream mixture until well combined.

2. In a large bowl, whisk together sugar, matcha and egg yolks until light and fluffy. Ladle in some of the warm milk, whisking vigorously until smooth. Pour matcha mixture back into the pot and heat over medium-low to 170-180F, stirring constantly. You’ll know it’s ready when it coats the back of a spoon.

3. Pour mixture into a heat-proof container and allow to cool slightly before covering and chilling for at least 4 hours (up to overnight for best results).

4. Churn in an ice cream maker according to instructions. It takes about 25 minutes with my Kitchenaid ice cream maker attachment. Freeze overnight before serving for a firmer, scoopable consistency (or eat by the spoonful right out of the ice cream maker).