Matcha Green Tea Ice Cream

Instructions

1. Prepare the matcha mixture
   In a small bowl, sift the matcha powder to remove any clumps. Add 2 tablespoons of the milk and whisk until the matcha is completely dissolved and forms a smooth paste without any lumps.
2. Create the cream base
   In a medium saucepan, combine the remaining milk, heavy cream, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture begins to steam but not boil.
3. Prepare the egg mixture
   While the cream mixture heats, in a separate bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture becomes pale yellow and slightly thickened, about 2 minutes. If using, add the honey and sweetened condensed milk at this stage.
4. Temper the eggs
   Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly. This prevents the eggs from cooking. Then, gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
5. Cook the custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon (about 170-175°F on an instant-read thermometer), about 5-7 minutes. Do not let it boil.
6. Incorporate the matcha
   Remove from heat and add the matcha paste and vanilla extract. Whisk until fully incorporated and the mixture is smooth. If using, add the vodka now to help prevent ice crystals.
7. Chill the mixture
   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
8. Churn and freeze
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes. Transfer to an airtight container, cover the surface with parchment paper, and freeze until firm, at least 4 hours. Let stand at room temperature for 5 minutes before serving for optimal texture.