6 Serves
372 Mins
In a saucepan, combine the whole milk and heavy whipping cream, heating gently over medium heat until just simmering.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
334 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
526 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
262 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
22 g / 20 gCholesterol
846 mg / 300 mgCaffeine
30 mgNet Carbs
22 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks, granulated sugar, and matcha powder until the mixture is pale and smooth.
Slowly temper the egg yolk mixture by gradually whisking in the hot milk and cream, then return the entire mixture to the saucepan and cook until it thickens slightly.
Strain the custard into a clean bowl, cover, and chill in the refrigerator for 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for 4 hours until firm.
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Brazilian
Italian