A silky smooth green tea ice cream that’s lighter than most!
In a medium saucepan, whisk egg yolks, sugar, and salt together until blended; whisk in milk.
Cook custard mixture over medium heat, stirring constantly, until custard slightly thickens and evenly coats back of spoon (draw a line down the back of the spoon with your finger, if the line stays visible, it’s ready), 10–12 minutes.
Remove custard from heat and stir in vanilla and matcha. Pour custard into a bowl, cover and refrigerate for at least 45 minutes, or up to 1 day.
Pour custard through a fine-mesh strainer into a large bowl; whisk in chilled cream. Place a metal baking pan in freezer.
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until ice cream resembles a very thick soft serve, about 15 minutes.
Stir in optional ingredients (ginger and/or chocolate) before freezing, if desired. Transfer ice cream to frozen metal baking pan; freeze until edges are firm, about 1 hour.
Transfer ice cream to an airtight container, pressing to compress and remove air pockets. Freeze until firm, 2 hours.
Recipe Note: I like to garnish this ice cream with chopped candied ginger and dark chocolate chunks. Toasted coconut, berries and slivered almonds would also be great.
This ice cream (or any homemade ice cream) will keep in the freezer for 3 months but is best enjoyed within 2 months. Anything longer and ice crystals will start to form.