6 large egg yolks
¾ cup sugar
⅛ teaspoon sea salt
1 ½ cups skim milk
1 teaspoon pure vanilla extract
1 tablespoon matcha green tea powder
1 ½ cups heavy cream, chilled
Candied ginger, minced (optional)
Dark chocolate chunks or shavings (optional)
In a medium saucepan, off heat, whisk egg yolks, sugar, and salt together until blended. Slowly whisk in milk until completely incorporated.
Turn heat to medium and cook custard mixture, stirring constantly with a wooden spoon. Cook 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 to 12 minutes.
Remove custard from heat and stir in vanilla extract and matcha powder. Cover custard and refrigerate for at least 45 minutes, or up to 1 day.
Pour custard through a fine-mesh strainer into a large bowl; discard whatever was caught in the strainer. Whisk in chilled cream.
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions. (I use a Cuisinart Ice Cream and Sorbet maker and I churn mine for 15 to 20 minutes.) Stir in optional ingredients (ginger and/or chocolate) before freezing, or leave them out and garnish with these ingredients when serving.
Transfer ice cream to a plastic container fitted with a lid; freeze until firm, 3–4 hours.
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.
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