•3 large egg yolks
•Two 13.5 oz cans full-fat coconut milk. From the second can, use only the cream at the top
•1/2 cup granulated classic monk fruit or ANY sweetener of choice
•1 tsp vanilla extract
•1 Tbsp culinary organic Mizuba Matcha
•3 Tbsp black sesame seeds for topping, optional
1. Place the egg yolks in a medium heatproof bowl and whisk until smooth. In a medium saucepan over medium heat, combine the coconut milk and coconut cream, monk fruit sweetener, and vanilla extract, then whisk to combine. Bring the mixture to a simmer.
2. Ladle 1 cup of the heated coconut milk mixture into the bowl of egg yolks, pouring it in very slowly while you whisk vigorously. Pour the egg yolk and coconut milk mixture back into the pan of simmering coconut milk and whisk to combine. Whisk continuously for about 6 minutes, or until it thickens enough to coat the back of a spoon. Remove from heat. Pour the custard through a fine-mesh sieve and into a clean bowl.
3. Let the custard cool for a few minutes. Then combine the matcha and 1 Tbsp water in a small bowl. Whisk using a matcha whisk or other whisk until it is smooth. Whisk into the cooling ice cream mixture.
4. Pour the custard into a resealable plastic bag and remove all air. Place the plastic bag in a bowl of ice water until chilled, about 10 minutes. Pour the chilled custard into your ice cream maker and process per manufacturer’s instructions. Serve immediately, or scoop into a shallow dish and freeze it for 2 hrs, or until very solid. Serve with sesame seeds and ENJOY!
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