Matcha Ice Cream

Steps

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1. 1
   Combine the heavy cream, almond milk, sugar, honey, and a pinch of salt in a pot and warm over low heat.
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2. 2
   Separate the yolks from six eggs and set them aside in a bowl.
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3. 3
   Once the cream mixture reaches about 150°F, slowly temper it into the egg yolks a little at a time while whisking.
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4. 4
   Pour the tempered mixture back into the pot and heat to about 170–180°F until it thickens slightly into a custard base.
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5. 5
   Sift the matcha powder into a bowl, slowly pour in some of the hot custard, and whisk until smooth and fully incorporated.
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6. 6
   Strain the matcha mixture back into the custard pot and stir everything together.
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7. 7
   Strain the finished ice cream base into a bowl set over ice to quickly stop the cooking process.
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8. 8
   Pour the cooled mixture into your ice cream maker's container and freeze overnight.
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9. 9
   The next day, run the frozen container through the ice cream machine to churn it into smooth soft-serve, then enjoy.
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