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: 1/2 cup servings

Calories: 280kcal

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

355 g heavy cream 1½ cups
245 g whole milk 1 cup
135 g granulated sugar ⅔ cup
4 large egg yolks
40 g Japanese whisky 3 tbsp
11 g ceremonial-grade matcha 1½ tbsp
4.5 g vanilla extract 1 tsp
1.5 g fine salt ¼ tsp

Instructions

Confirm bowl frozen 24+ hours. Sift matcha. Whisk with 2 tbsp cold milk until smooth paste.
Heat remaining cream, milk, and salt until steaming.
Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
Remove from heat. Whisk in matcha paste until smooth. Stir in whisky and vanilla.
Strain and chill 4 hours. Churn 20–25 minutes. Freeze 3–4 hours.

Notes

Frozen bowl: 24+ hours. Use ceremonial-grade matcha — culinary grade tastes bitter and chalky when cold. Sift the matcha and make the paste before you start the custard. Matcha clumps are nearly impossible to remove once they’re in the base, and straining won’t catch fine grit.

Nutrition