INGREDIENTS

• • 2 cups (1 pint) heavy cream
• • ⅔ cups + 2 Tbsp granulated sugar
• • 4 tsp Aiya Culinary Grade Matcha (sifted)
• • Pinch of salt
• • 1 cup whole milk
• • ½ tsp vanilla extract

DIRECTIONS

• 1. Combine cream, sugar, and salt in a medium saucepan set over medium-low heat. Heat until sugar has dissolved, whisking often.
• 2. Add Matcha powder to cream and whisk vigorously to incorporate and smooth out clumps. Once smooth, continue to heat, whisking occasionally, until the mixture just begins to foam up but isn’t quite boiling.
• 3. Remove saucepan from heat and slowly pour in the milk, while whisking. Whisk in the vanilla; the mixture should be smooth. Cover and chill for about 12 hours, or overnight.
• 4. Just before churning, whisk the chilled mixture to smooth out any clumps of cream or Matcha powder that may have settled. Once smooth, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
• 5. Transfer ice cream to a loaf pan or airtight container. Place a layer of plastic wrap directly over the surface, and cover with a lid or wrap in foil. Chill overnight before serving.