BOUNTY GARDENS

Directions

1. In a medium saucepan, combine heavy cream, milk, 1/2 cup (100 g) sugar, and a pinch of salt. Heat over medium heat until hot but not boiling, stirring occasionally.
2. While the cream mixture is heating, whisk together egg yolks and remaining 1/4 cup (50 g) sugar in a medium bowl until pale and thick. This will take about 2 minutes.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
4. Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (around 170°F or 77°C). This should take about 5-10 minutes.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Whisk in matcha powder and vanilla extract until smooth.
6. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.