Matcha ice cream

          I love the green.... so green and strong flavour of..... matcha!
          Yes, tasted really really good.





Recipe: Just one cookbook
Ingredients: ( I doubled the ingredients as I used a 2 litre ice cream maker)
2 cups half and half ( or 1 cup whole milk and 1 cup heavy whipping cream)
3 tbsp matcha powder
1/2 cup sugar
pinch of salt

after cooked, transfer to a ice water bath  ( I used only tap water, water changed twice)

churning..

soft matcha.. ,  freeze it .

Method
1.  Freeze the ice cream bowl for 24 hours.

2.  In a medium saucepan,  whisk and cook the half and half, sugar and salt.  Add in matcha powder, stir constantly until it starts to foam and very hot to touch but not boiling.

3.  Transfer and let it sit in an ice bath ( I just used tap water, water changed twice).  When it is cool, wrap it up with cling wrap and chill in the fridge for 2 to 3 hours ( I chilled it in the freezer for half hour).

4.  Transfer to the ice cream maker and churn for 20-25 minutes ( mine normally takes 40 minutes).
Transfer the soft ice cream into airtight container for freeze before good enough for serving.