Ingredients
- • 1 cup sugar
- • 1 cup half & half
- • 1 tablespoon DōMatcha®
- • 2 cups heavy whipping cream
Methods
Gently heat half & half in a pot until very warm. Whisk in sugar and DōMatcha® until dissolved.
Pour matcha mixture into a glass pitcher and stir in heavy whipping cream. Place in freezer for 30 minutes.
Pour chilled mixture into ice cream maker, and churn away! Once finished, quickly transfer ice cream to a 13x9 inch glass dish, cover with plastic wrap and "ripen" in freezer for two to three hours, or overnight.
