Japanese Green Tea Ice Cream

Instructions

1. Prepare the matcha
   In a medium bowl, sift the matcha powder to remove any clumps. Add 1/4 cup of the heavy cream and whisk until the matcha is completely dissolved and forms a smooth paste without any lumps.
2. Heat the dairy base
   In a medium saucepan, combine the remaining heavy cream, whole milk, half of the sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture begins to steam but doesn't boil.
3. Prepare the egg yolk mixture
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened. Gradually add the matcha paste and whisk until fully incorporated.
4. Temper the eggs
   Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Then gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
5. Cook the custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches about 170°F (77°C) on an instant-read thermometer, about 5-7 minutes. Do not let it boil.
6. Strain and cool
   Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, honey (if using), and vodka (if using). Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or overnight.
7. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until it reaches the consistency of soft-serve ice cream.
8. Freeze and serve
   Transfer the ice cream to an airtight container. Press a piece of parchment paper directly on the surface of the ice cream, seal, and freeze until firm, at least 4 hours. Let sit at room temperature for 5 minutes before scooping and serving.