Matcha ice cream

Step 1/5

• 300 ml cream

• hand mixer with beaters

Beat part of the cream with a hand mixer until stiff.

Step 2/5

• 200 ml cream
• 300 ml milk
• 70 g sugar
• 5 tsp matcha powder

• saucepan
• whisk

Add remaining cream and the milk to a saucepan and bring to a simmer. Immediately add sugar and matcha powder. Stir until incorporated. Reduce heat and continue to simmer for approx. 1 min. Then, remove from heat.

Step 3/5

• 8 egg yolks
• 100 g honey
• 2 limes

• large saucepan
• fine grater
• large bowl

Add egg yolks, honey, and lime juice to a bowl. Place bowl on top of a saucepan with boiling water. Add lime zest and whisk for approx. 3 – 4 min. until sauce has thickened. Be careful not to overheat.

Step 4/5

• ice cubes

• whisk

Remove egg yolk mixture from heat. Combine with matcha cream. Whisk until well combined. To cool, place over an ice bath and continue to whisk for approx. 3 – 4 min.

Step 5/5

• berries for serving
• mint for serving

• ice cream scoop (optional)
• spatula

Fold whipped cream into matcha and egg mixture. Stir well to combine. Place in freezer for approx. 15 – 18 hours. Garnish with fresh berries or mint leaves, if desired. Enjoy!

Enjoy your meal!