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
In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.
In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.
Heat over medium-high until mixture comes to a boil, stirring frequently.
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).
Churn in ice cream maker (according to manufacturer’s instructions).
Store in airtight freezer-safe container.
Allow to sit at room temperature for 15 minutes before serving.