📖 Instructions

1. Prepare the Gyokuro Infusion: In a small saucepan, heat the milk over medium heat until it's just about to simmer. Don't let it boil!
2. Add the Gyokuro tea leaves and let them steep for 5-7 minutes. This allows the milk to absorb the tea's unique flavor. Strain the milk through a fine-mesh sieve to remove the tea leaves. Discard the leaves.
3. Make the Matcha Ice Cream Base: In a bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick. This step is crucial for creating a smooth, creamy ice cream.
4. Temper the Egg Yolks: Gradually pour the warm Gyokuro-infused milk into the egg yolk mixture while whisking constantly. This prevents the eggs from curdling.
5. Cook the Custard: Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon. This usually takes about 5-10 minutes. Be patient and don't let it boil!
6. Chill the Ice Cream Base: Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the heavy cream and matcha powder until well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill completely.
7. Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
8. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm enough to scoop.
9. Prepare the Matcha Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
10. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. This creates a good base for the cookies.
11. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
12. Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt.
13. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
14. Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie. Slightly flatten the cookies with the back of a spoon.
15. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
16. Assemble the Ice Cream Sandwiches: Once the cookies are completely cool, take a scoop of the matcha ice cream and place it on the flat side of one cookie. Top with another cookie, flat side down, and gently press to create a sandwich.
17. Freeze the Sandwiches: Wrap each ice cream sandwich in plastic wrap and freeze for at least 30 minutes to allow the ice cream to firm up and the sandwiches to hold their shape.
18. Serve and Enjoy: Unwrap the ice cream sandwiches and serve immediately. Enjoy the delightful combination of Gyokuro and matcha!