Ingredients

The following ingredients have 5 Servings
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1/8 teaspoon kosher salt
  • 3/4 cup milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 liter cold water
  • 1 packet ginger ale soda mix
  • Whipped cream (for garnish)
  • Maraschino cherries (for garnish)

Instruction

  • Freeze the canister of an ice cream maker overnight.
  • Place the yolks, sugar, matcha, and salt in a medium bowl and whisk to combine.
  • Place the milk in a medium pot and cook over medium-low heat until small bubbles appear around the edges, and wisps of steam are rising from the surface.
  • Pour the hot milk into the yolk mixture, a little at a time, while whisking.
  • When all of the hot milk has been incorporated, transfer the custard back to the saucepan and heat over medium-low, whisking, until hot and slightly thickened.
  • Strain into a heat-safe bowl, stir in the cream and vanilla, and chill overnight.
  • Pour the ice cream base into the prepared ice cream maker.
  • Churn the ice cream for about 15-25 minutes, or until it resembles soft-serve ice cream.
  • Transfer to a loaf pan and freeze until hard.
  • Attach a bottle of chilled water to the KitchenAid® Sparkling Beverage Maker.
  • Lower the handle on the machine to carbonate the water in short bursts.
  • Remove the bottle from the machine, and add the ginger ale soda mix.
  • Chill the soda.