Refreshing Matcha Green Tea Ice Cream

In a small bowl, whisk the matcha powder with 2 tablespoons of warm milk (taken from the measured whole milk) until a smooth, lump-free paste forms. Set aside.

In a medium saucepan, combine the remaining whole milk, heavy cream, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm but not boiling. Do not let it boil.

Remove the saucepan from the heat. Whisk in the prepared matcha paste until it is fully incorporated and the mixture is uniformly green and smooth.

Pour the matcha cream mixture into a clean bowl or airtight container. Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for a smooth texture.

Once the mixture is fully chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions, usually for 20-25 minutes, until it reaches the consistency of soft-serve ice cream.

Transfer the soft ice cream to an airtight freezer-safe container. Freeze for an additional 2-4 hours, or until firm enough to scoop. For the best texture, let it sit at room temperature for 5-10 minutes before serving.