Matcha green tea dairy-free ice cream
4 cups Mooala Original Almond milk
6 egg yolks
1 cup sugar
1/3 cups matcha
¼ tsp. xantham gum
¼ tsp. vanilla
¼ cup coconut cream
Add cocoa matcha and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes. Add chilled coconut cream. Only use the thick, white top part of the coconut cream. Add egg yolks to a large mixing bowl and whisk until you see a color change (should get lighter!) Gradually add the sugar in small increments while whisking vigorously till it’s nice and thick. Next, scoop in roughly 1/3 cup of the warm matcha-almond milk mixture and whisk to combine. Add remaining liquid slowly and mix until completely combined. Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken. Add the vanilla extract. Cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.
Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.
Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.