Bittersweet matcha pairs beautifully with the crisp, refreshing heat of ginger.
Note: Freshly grated ginger has a tendency to slightly coagulate dairy proteins, so don't be surprised if your dairy-ginger mixture is thick and a little clumpy after steeping. It'll smooth out once you cook it into a custard, strain it, and churn it.
- 4 tablespoons (1/4 cup) matcha green tea powder
- 3 cups half and half
- 3 tablespoons finely grated ginger, with juice
- 6 egg yolks
- 1 1/2 cups sugar
- 1 teaspoon kosher salt
Add matcha powder to a heavy-bottomed saucepan and very slowly whisk in half and half, stopping frequently to smooth out any lumps. Lumps will not cook out.
Once half and half is fully and smoothly whisked in, place saucapan over medium heat and bring to a simmer, whisking occasionally. Remove from heat, stir in ginger, cover, and let steep for 1 hour.
In a mixing bowl combine egg yolks and sugar and whisk until combined. Mixture will be very thick. When dairy finishes steeping, uncover and quickly stir in egg yolk mixture, whisking to fully incorporate. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste.
Pour custard through a fine mesh strainer into an airtight container and chill overnight. The next day, churn according to manufacturer's instructions. Transfer ice cream to container and chill in freezer for at least 3 to 4 hours before serving.
Ice cream maker