Keto Matcha Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlnqItiFwj2/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 10 g matcha powder

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and matcha powder.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
Anyone who has tasted Dave’s Ice Cream (Hawai’i) will appreciate this one! It’s rich, creamy, and full of matcha flavor! Halo Top “green tea” ain’t got nothin’ on this recipe! It was extremely hot in the kitchen, and started melting as soon as I put it on the plate for photos. I served it with some @choczero chocolate sauce. If you’ve never tried green tea ice cream + chocolate sauce, now’s a perfect time to try!