Sharing recipe for future dates and some pics. My wonderful wife mentioned wanting matcha ice cream the day before Mother’s Day so I thought I’d make her some.

I ended up using a custard base and adding drink matcha powder to it.

Ingredient: 1 1/2 cups Heavy Cream 2 Cups Whole Milk 1/4 Cup Glucose Syrup 3/4 Cup Sugar 2 tsp Vanilla Extract 5 Large Egg Yolks whisked 1/4 tsp xantham gum 3 TBSP drinking matcha powder

Prepare egg yolks and set aside in a bowl Prepare a large bowl with ice water and a smaller bowl that fits in it

Combine milk, cream, glucose syrup, sugar into a pan and bring to a boil and remove from heat.

slowly whisk 1/4 cup of the hot liquid mix into the eggs to tempered Add egg yolk to the pot and add medium low heat, continuously stir until 180F

Remove from heat immediately, put all but 1/4 cup into ice bath bowl and the 1/4 cup in a separate bowl. Whisk in vanilla extract and matcha powder and add to ice bath bowl and give a good stir. After it cools, put through a fine strainer into a mixer. Add Xanthan gum and give it a good mix.

Put it back in a bowl and chill over night.

Once chilled add to ice cream maker, then add to container and freeze at least 6 hours

Enjoy - Happy Mother’s Day V!