This matcha chocolate chunk ice cream is a delicious way to enjoy the beautiful flavors of matcha!
Place matcha powder in a bowl. Warm milk to 160 degrees F. Pour over the matcha and whisk until smooth. Cover and put in the refrigerator until cold, about 30 minutes.
Once the matcha/milk mixture is cold, make the ice cream base: Beat the cream, honey, and vanilla until the cream begins to thicken. You don't want to beat it so much that it holds peaks.
Gradually add the matcha/milk mixture to the ice cream base and beat gently until combined.
Churn according to manufacturer's instructions. A few minutes before the ice cream is done churning, add the chopped chocolate.
Scoop the ice cream into a freezer-safe container and freeze until solid, about 2-3 hours.
I've included 2 amounts of matcha in the recipe. So if you use the smaller amount, this ice cream tastes kind of like cookie dough. If you use the higher amount, you get more of that matcha flavor. Can you guess which one I prefer?