Japanese Ice Cream Recipe

Heat the Cream and Milk

In a medium saucepan over medium heat, combine the heavy cream and whole milk. Stir occasionally until the mixture is steaming but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Temper the Egg Yolks

Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Gradually add the rest of the cream mixture, continuing to whisk.

Cook the Custard

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Vanilla

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until completely chilled (at least 2 hours).

Mix in Flavorings

Once the base is chilled, divide it into three separate bowls. In the first bowl, whisk in the matcha powder until fully incorporated. In the second bowl, fold in the sweetened red bean paste. In the third bowl, mix in the black sesame paste.

Churn the Ice Cream

Pour each flavored mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze the Ice Cream

Transfer the churned ice cream to airtight containers and freeze for at least 4 hours or until firm.