📖 Instructions

1. Begin by gently heating the milk and heavy cream in a saucepan over medium heat. Stir frequently to prevent scorching. We don't want it to boil, just get it nice and warm—around 170°F (77°C) should do the trick. Think of it like warming up a baby bottle; gentle and even.
2. In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and smooth. This step is crucial for creating a rich and creamy base. Aim for a ribbon-like consistency when you lift the whisk.
3. Now, the fun part – tempering the eggs! Slowly drizzle a small amount of the warm milk mixture into the egg yolk mixture while continuously whisking. This prevents the eggs from scrambling. Pour a little, whisk like your life depends on it, and repeat until the egg mixture is warm to the touch. It’s like giving the eggs a warm bath, not a hot tub experience!
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be patient and keep stirring—you don’t want any lumps!
5. Remove the saucepan from the heat and stir in the sifted matcha powder and vanilla bean paste (or extract). Ensure the matcha is fully dissolved to avoid any bitter clumps. A smooth, vibrant green custard is what we’re after!
6. Strain the mixture through a fine-mesh sieve into a clean bowl. This step removes any small cooked egg bits or undissolved matcha, ensuring a silky-smooth ice cream base. It’s like giving your ice cream a spa treatment before its big debut.
7. Stir in the vodka (if using). This will help keep the ice cream soft and scoopable. Now, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. Patience is a virtue, my friend!
8. Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. Watch as your liquid dreams transform into frozen reality!
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to harden. This step is essential for achieving that perfect ice cream texture. If you’re like me, this is the hardest part—waiting!
10. Before serving, let the ice cream soften slightly at room temperature for about 5-10 minutes. This will make it easier to scoop and enjoy. Now, scoop into bowls, garnish with your zen garden toppings (like mochi, red bean paste, or edible flowers), and savor the moment of pure bliss!