Homemade Matcha Ice Cream

Ingredients:

• ¾ cup sugar
• ⅛ tsp kosher salt
• 5 Tbsp BareOrganics Culinary Grade Matcha
• 1 (14-ounce) can sweetened condensed milk
• 2 cups heavy whipping cream cold

1. Make the Matcha Paste: Add condensed milk into a bowl. Sift in the matcha powder and mix until well combined. Set aside.
2. Add heavy cream to a mixing bowl or a stand mixer. Start whipping on low speed, gradually increase the speed, and continue to whip until stiff peaks form. Fold in the matcha paste, and whip again on medium speed until well combined.
3. Transfer to a freezer-safe airtight container (or a loaf pan sealed tightly with plastic wrap) and freeze for at least 6 hours before serving. 

Tip: Stored in an airtight container, BareOrganics matcha ice cream will last up to 6 weeks in the freezer. Thaw for about 10 minutes prior to serving for easy scooping.