Pistachio Matcha Ice Cream

Place the matcha or green tea powder in a small bowl. Add the hot water and mix to a smooth paste.

In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.

Next, add the condensed milk and vanilla bean paste. Mix a minute more to combine.

Then, add matcha paste and combine well. Finally, sprinkle the chopped pistachio nuts. Fold gently leaving some above ice cream.

Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.

Enjoy!