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Japanese Whisky Matcha
Ceremonial-grade matcha paste whisked into the custard, Japanese whisky added at low proof to amplify the vegetal depth without overpowering it.
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Servings: 4 1/2 cup servings
Calories: 318kcal
Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.
Ingredients
- 235 g heavy cream 1 cup
- 185 g whole milk ¾ cup
- 50 g granulated sugar ¼ cup
- 30 g cream cheese 2 tbsp softened
- 14 g Japanese whisky 1 tbsp
- 7.5 g ceremonial-grade matcha 1 tbsp
- 2 g vanilla extract ½ tsp
- 1.5 g fine salt ¼ tsp
Instructions
- Sift matcha. Whisk with 1 tbsp cold milk until smooth paste.
- Whisk cream cheese and sugar until smooth. Add matcha paste and combine fully.
- Whisk in cream, remaining milk, salt, whisky, and vanilla until uniform.
- Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
- Spin on ICE CREAM. Re-spin if crumbly. Serve immediately or refreeze 1–2 hours.
Notes
Use ceremonial-grade matcha only — culinary grade turns bitter and chalky when frozen. Sift it and make the paste first; matcha clumps will not break up during spinning. Keep whisky at 2 tbsp for proper freezing. The finished ice cream should be a vivid, even green — any streaks mean the paste wasn’t fully incorporated.
Nutrition
Serving: 0.5g | Calories: 318kcal | Carbohydrates: 17g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 136mg | Sugar: 17g | Vitamin A: 1133IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 0.4mg