kokoro-takeda:

Matcha Ice Cream DIY

  • 2 cups milk or  half-and-half (Half and Half is a mixture of one part milk to one part cream)
  • ½ cup sugar
  • 3 Tbsp. 100% natural green tea powder (matcha powder)
  • Pinch of salt

How to make Matcha Ice Cream:

Freeze ice cream bowl for 24 hours

n a medium sauce pan, whisk together the half and half, green tea powder, sugar, and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat.

Transfer the mixture to a large bowl. When it’s cooled down, refrigerate the mixture until completely chilled.

Churn for 20-25 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for at least 3 hours before serving.

or if you don’t have an ice cream maker go here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/