Matcha Ice Cream - Without Ice Cream Machine

• Prep time: 10 minutes
• Freeze time: At least 6 hours
• Yield: About 1 quart

Ingredients:

• $2$ cups ($480$ mL) heavy whipping cream, cold
• $1$ can ($14$ oz / $396$ g) sweetened condensed milk, cold
• $2$ tbsp culinary grade matcha powder
• $1$ tsp vanilla extract
• A pinch of salt

Instructions:

1. In a small bowl, whisk the matcha powder with about $2$ tablespoons of the sweetened condensed milk to form a smooth, thick paste. This prevents lumps.
2. In a large bowl, pour the rest of the sweetened condensed milk, the matcha paste, vanilla extract, and salt. Whisk until evenly combined.
3. In a separate, chilled large bowl, use an electric hand mixer or a stand mixer with a whisk attachment to whip the cold heavy cream on medium-high speed until stiff peaks form.
4. Gently fold about one-third of the whipped cream into the matcha-condensed milk mixture to lighten it.
5. Carefully fold the remaining whipped cream into the mixture until just combined. Be gentle to keep the mixture airy.
6. Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
7. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
8. Freeze for at least 6 hours, or until firm.