Matcha Ice Cream

In a small bowl, combine the matcha powder with 1/2 cup of half-and-half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary). In a medium mixing bowl, combine sugar, salt, and egg yolks; set aside.

In a heavy-bottom saucepan over medium-high heat, combine matcha mixture, remaining half-and-half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base. Resume cooking, stirring constantly, until mixture begins to boil. Remove from heat and stir in pure vanilla extract. Strain mixture through a sieve and chill thoroughly before churning.

When mixture is completely chilled, churn in ice cream maker following manufacturer’s instructions. Transfer ice cream to an airtight container and store in freezer.

Makes about 1 quart.