1-First Step: Whisk 2 tablespoons high-quality matcha powder with 1/4 cup hot water (not boiling, around 175°F) until smooth paste forms. This prevents bitterness and ensures even flavor in your homemade matcha ice cream. Set aside.

2-Second Step: In a saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 3/4 cup sugar. Heat over medium, stirring until sugar dissolves (about 5 minutes, do not boil). Remove from heat.

3-Third Step: In a bowl, whisk 4 egg yolks. Slowly temper by adding 1 cup hot milk mixture while whisking constantly. Pour back into saucepan, cook over low heat to 170°F (5-7 minutes), stirring until thickened like custard. For no egg matcha ice cream, skip eggs and use cornstarch slurry (1 tbsp cornstarch + 2 tbsp milk).

4-Fourth Step: Strain mixture into a bowl, stir in matcha paste. Cool to room temperature, then chill in fridge for at least 4 hours or overnight. This step builds flavor for japanese matcha ice cream at home.

5-Fifth Step: Pour into ice cream maker and churn per manufacturer instructions (20-25 minutes) until soft-serve consistency. Transfer to airtight container, freeze 2-4 hours for firm texture.

6-First Step: Prepare matcha paste as above.

7-Second Step: Whip 2 cups heavy cream to stiff peaks (3-5 minutes with mixer).

8-Third Step: Mix 1 can sweetened condensed milk with matcha paste. For vegan matcha ice cream, use coconut cream and vegan condensed milk.

9-Fourth Step: Gently fold condensed milk mixture into whipped cream. Spoon into loaf pan, cover, freeze 6-8 hours.

10-Final Step: Scoop and serve. Add toppings like mochi or fruit. Yields 1 quart, serves 4-6. Pro tip: Chill bowl beforehand for faster freezing.