Burnt Honey Matcha Ice Cream

ingredients

• 1.5 cups heavy cream
• 1 cup whole milk
• 4 egg yolks
• 1 tbsp butter
• 1/2 cup honey
• 2 tbsp brown sugar
• 15g matcha
• a lil salt

notes

i assume you have an ice cream maker. i often leave the base to chill overnight, so account for that.

directions

cook honey and butter in saucepan on medium-high heat. once bubbling reduce to medium heat. stir here and there (it doesn't seem to crystalize like sugar).

when the honey smells and looks richer (or is around 170 C), add in your milk and cream, and reduce the heat a bit more. Add in additional brown sugar.

remove the mixture from the heat, then temper the eggs with a bit of the mixture. then, add the egg + base mixture to the pan to simmer until thickened (and about 80 C).

sift the matcha, then use the cold whisk method w/ a plastic chasen (an egg whisk should also work) - basically slowly mix in about 150g of your base w/ the matcha, then combine w/ the full base.

blend all ingredients to fully combine.

run mixture through a fine sieve, then store overnight.

churn the next day according to the machine's instructions.

enjoy!!