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: 309kcal

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.

Equipment

Ninja NC301 / NC501

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
7 g Japanese whisky 1 ½ tsp
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 1 ½ tsp for proper freezing. Japanese whisky has a very fine line between freeze point and slush. Ask me how I know (three fails before I got it correct). The finished ice cream should be a vivid, even green — any streaks mean the paste wasn’t fully incorporated.

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