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In a small saucepan heat 1 cup of the half-and-half just until it comes to a simmer; remove from heat. Stir in matcha. Let stand at room temperature 20 minutes.
In a large mixing bowl, stir together remaining half-and-half, the sugar, vanilla and salt until sugar dissolves. Stir whipping cream and matcha mixture into the sugar mixture.
Transfer mixture to a 9x9x2-inch baking pan. Cover with foil; freeze 3 to 4 hours or until partially frozen.
Remove from freezer; break mixture into chunks and transfer to a chilled large bowl. Beat ice cream chunks with an electric mixer on low to medium-low speed for 2 to 3 minutes or until mixture is smooth. Return mixture to the cold 9x9x2-inch baking pan. Cover and freeze for 6 hours or until firm. Serve in chilled bowls and, if you like, garnish with cookies.