Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 8 ounces high-quality white chocolate, chopped into 1/2-inch pieces
- 2 cups light cream
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 5 large egg yolks, at room temperature
- 3/4 cup packed light brown sugar
- 2 tablespoons matcha powder
1. Place the white chocolate pieces in a large heatproof bowl. Set aside.
2. Combine the light cream, heavy cream, and vanilla extract in a medium-size saucepan. Over medium heat, bring the mixture just to a boil, stirring constantly. Remove from the heat and set aside.
3. In a large bowl, whisk the yolks until well blended. In a small bowl, blend the brown sugar with the matcha powder until there are no green streaks, then whisk the sugar mixture into the egg yolks, blending well.
4. Add 1/4 cup of the hot cream mixture to the egg mixture, whisking vigorously. Add another 1/4 cup and whisk again. Carefully pour this mixture back into the saucepan, mix well, and cook over medium heat until the custard is thick enough to coat the back of a spoon, about 170°F. Do not boil, or the custard will curdle.
5. Remove the custard from the heat and strain through a fine-mesh strainer into the bowl of chopped white chocolate. Stir until the chocolate is completely melted, then let the custard cool at room temperature for 15 minutes.
6. Cover the custard and chill in the refrigerator for 6 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to an airtight container and place in the freezer until firm, at least 8 hours. Remove from the freezer 20 minutes before serving.