Matcha Green Tea Ice Cream

Note: Matcha is a special type of very fine green tea powder used most commonly in Japan. You can find it at most Asian supermarkets or the specialty aisles in some stores such as Wegman’s, Whole Foods, etc. For the best testing ice cream, you want to use the good quality kind. It should be a bright, grassy green, not dull greenish-brown. I like a stronger, more bitter tea flavor so I use 3 tablespoons but if you are not used to the bitterness, start with 2 tablespoons and give it a taste!

1. Heat milk and sugar over the stove to no warmer than 60ºC (14ºF) and stir until dissolved. Remove from heat.

2. With your finest sieve, slowly sift in matcha powder while whisking to prevent clumps. You may need to use a spatula to press some of the stubborn clumps out against the side of the saucepan.

3. Mix in the heavy cream, salt, and vanilla. Chill in the refrigerator for 20-30 minutes.

4. Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes per your ice cream maker’s instructions.

5. The ice cream can be enjoyed right away, or if a firmer consistency is desired, put it in the freezer for a few hours.

Makes about 1 1/2 quarts.