Yield: 1 to 1.5 quarts

1 ½ cups heavy cream 1 ½ cup whole milk 1/4 teaspoon salt 6 large eggs 2/3 cup sugar 2 tablespoons matcha (powdered Japanese green tea), prefer Taste of Kyato Culinary Matcha

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.

Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).

Immediately strain custard through a fine sieve into a metal bowl, set over an ice bath. Cool to room temperature, stirring occasionally. Chill, covered, until cold, 1 to 2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Recipe courtesy of Chef Stacy Horn

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