My husband and I just got back from a two week trip to Japan. We are both huge coffee drinkers, but found it next to impossible to find a decent cup of coffee in Japan. While we struggled in Tokyo, we were granted some caffeine relief in Kyoto, aka the land of matcha. Not only did we devour matcha in lattes, but soft serve, pastries, mochi, and chocolate as well. We have become pretty muted hooked. Thankfully post-vacation this made figuring out this weeks ice cream easy. I would recommend eating this ice cream after a sushi and sake dinner.


2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
3 Tbsp matcha powder


In a sauce pan create the base by combining the heavy cream, milk, and sugar. Warm the mixture on low heat. Turn off the heat just before it simmers.  Do not boil. Add in 3 tbsp of matcha power and whisk until fully dissolved. Refrigerate overnight or until fully cooled.

Once the base has fully cooled, add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!


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