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: 230kcal

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

470 g heavy cream 2 cups
245 g whole milk 1 cup
150 g granulated sugar ¾ cup
5 large egg yolks
40 g Japanese whisky 3 tbsp
15 g ceremonial-grade matcha 2 tbsp
4.5 g vanilla extract 1 tsp
1.5 g fine salt ¼ tsp

Instructions

Sift matcha. Whisk with 2 tbsp cold milk until smooth paste forms.
Heat remaining cream, milk, and salt until steaming.
Whisk yolks and sugar until pale. Temper in two additions.
Cook to 170–175°F. Remove from heat. Whisk in matcha paste until fully green and smooth.
Stir in whisky and vanilla. Strain and chill 4 hours or overnight.
Churn 20–25 minutes. Freeze 4 hours until firm.

Notes

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.

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