🍵 Matcha Pistachio Ice Cream

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🧾 Ingredients

Base

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) whole milk

• 3/4 cup (150 g) sugar

• 4 egg yolks

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Flavor

• 1–2 tablespoons matcha powder (high quality)

• 1/2 cup pistachios (roasted, unsalted, crushed or paste)

• 1 teaspoon vanilla extract

• Pinch of salt

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🔥 Instructions

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Step 1: Prepare Matcha

• Sift matcha powder

• Mix with a little warm milk → smooth paste (no clumps)

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Step 2: Make Custard Base

• Heat milk + cream (do not boil)

• Whisk egg yolks + sugar until pale

Slowly pour warm milk into eggs (temper)
Return to heat → cook until slightly thickened

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Step 3: Combine

• Add matcha mixture

• Add pistachios + vanilla + salt

• Mix well

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Step 4: Chill

• Cool completely

• Refrigerate for 4–6 hours (or overnight)

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Step 5: Churn

• Use ice cream machine → churn until creamy

Freeze 2–3 hours for firm texture

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💡 Pro Tips

• Use ceremonial-grade matcha → brighter color + smoother taste

• Don’t overheat → avoids bitter flavor

• Blend pistachios into paste for smoother texture

• Add white chocolate for extra richness

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🔥 Flavor Profile

• Earthy matcha bitterness

• Rich, nutty pistachio

• Smooth, creamy texture

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⚠️ Serving Ideas

• Drizzle white chocolate or condensed milk

• Add crushed nuts for crunch

• Pair with mochi or waffle