Matcha Gelato

from ButterYum

makes 1 quart

Ingredients

    • 3 cups whole milk

    • 1 cup heavy cream

    • 3/4 cup granulated sugar (or up to 1 cup)

    • 2 tablespoons cornstarch, sifted

    • 1 tablespoon matcha powder, sifted (use really good stuff)

    • 1 pinch salt

Directions

    1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

    2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

    3. Heat over medium-high until mixture comes to a boil, stirring frequently.

    4. Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).

    5. Churn in ice cream maker (according to manufacturer’s instructions).

    6. Store in airtight freezer-safe container.

    7. Allow to sit at room temperature for 15 minutes before serving.