6 Serves
371 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until it just begins to simmer.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
168 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
403 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
0 g / 28 gSugar
20 g / 50 gSaturated Fat
17 g / 20 gCholesterol
818 mg / 300 mgCaffeine
35 mgNet Carbs
20 gAlcohol
0 g
In a separate bowl, whisk the egg yolks with granulated sugar and matcha powder until the mixture is pale and well-combined.
Slowly temper the egg mixture by whisking in a small amount of the hot milk, then gradually pour the remaining milk into the bowl while whisking constantly.
Return the custard base to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, then transfer to a container and chill in the refrigerator for 2 hours.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Mexican
Italian