Matcha Ice Cream

Ingredients

Directions

1. Lightly whisk egg yolks in a medium pot, then whisk in a little cream. Add the rest of the cream, milk, and sugar. Set the pot over medium-high heat and sift in the cornstarch while continuing to whisk.
2. Keep whisking slowly until the mixture begins to boil. As soon as you start seeing steam or bubbles rising, start whisking very fast as the mixture thickens. This will happen quickly. As soon as the mixture thickens, turn off the heat and move the pot to a cool burner. Sift the matcha into the mixture while continuing to whisk.
3. Pour the mixture through the fine mesh strainer into a medium mixing bowl. Fill a larger mixing bowl with a little cold water and ice, then set the medium mixing bowl over the ice bath. Don't let the water come up too high on the sides.
4. Keep whisking until the mixture is cool (you might need to change the ice bath a couple times), then chill in the fridge until completely cold. If you're planning on eating this as soft serve, churn in your ice cream maker now. If you're planning on freezing it, whisk the vodka into the ice cream base, then churn it. This will keep it a little softer in the freezer.
5. Once frozen, defrost at room temperature for roughly 15 minutes before scooping.