Matcha Ice Cream

Instructions

1. Prepare the matcha mixture
   In a medium bowl, whisk the sifted matcha powder with 1/4 cup of the sugar until well combined. Gradually add 1/2 cup of the warm milk, whisking continuously until the mixture is smooth and lump-free.
2. Create the custard base
   In a separate bowl, whisk together the egg yolks with the remaining sugar until pale and slightly thickened. Pour the remaining milk and the heavy cream into a medium saucepan and heat over medium-low heat until it begins to simmer around the edges (do not boil).
3. Temper the eggs
   Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents the eggs from curdling. Then pour the tempered egg mixture back into the saucepan with the remaining cream.
4. 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 (about 5-7 minutes). Do not let it boil. The temperature should reach 170-175°F (77-80°C) on an instant-read thermometer.
5. Combine with matcha
   Remove from heat and whisk in the matcha mixture until fully incorporated. Add the salt, vanilla extract, and optional honey and vodka. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
6. Chill the mixture
   Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
7. Churn the ice cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until it reaches a soft-serve consistency.
8. Freeze and serve
   Transfer the ice cream to an airtight container. Cover the surface with parchment paper before sealing to prevent ice crystals. Freeze for at least 4 hours or until firm. Let sit at room temperature for 5 minutes before serving to soften slightly.