1. Prepare an ice bath by filling a large bowl with ice and water. Place a medium bowl inside the ice bath and set a fine-mesh strainer over it. This setup will be used to rapidly cool the custard later.
2. Blanch the peas: Bring a pot of lightly salted water to a rolling boil. Add the peas and cook for exactly 2 minutes. Immediately drain and plunge into a separate ice bath to halt cooking and preserve the vibrant green color. This brief cooking preserves sweetness while softening the peas just enough for proper pureeing.
3. Heat the coconut milk and cream: In a medium saucepan, combine the coconut milk and cream. Warm over medium heat until steaming but not boiling, stirring occasionally to prevent scorching.
4. Puree the peas: Drain the blanched peas thoroughly and transfer to a high-powered blender. Add about 1 cup of the warm coconut-cream mixture and puree until completely smooth, about 1-2 minutes on high speed.
5. Infuse the mixture: Return the pea puree and remaining cream mixture to the saucepan. Add the grated ginger and heat gently to a bare simmer. Remove from heat, cover, and let steep for 15-20 minutes to extract maximum flavor.
6. Prepare the custard base: In a medium bowl, whisk together the egg yolks, sugar, and salt until pale and thickened. The mixture should fall from the whisk in ribbons.
7. Temper the eggs: Gradually whisk about 1 cup of the warm pea-infused cream mixture into the egg yolk mixture to prevent curdling. Then pour this tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
8. Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches 170°F (77°C) on an instant-read thermometer. Do not allow it to boil.
9. Strain and cool: Immediately pour the custard through the fine-mesh strainer into the bowl set in the ice bath. Press gently with a spatula to extract all the liquid, leaving any fibrous bits behind. This straining step is crucial for silky-smooth texture.
10. Add the matcha: In a small bowl, whisk the matcha powder with 2 tablespoons of the warm strained custard until smooth with no lumps. Add this back to the main custard mixture and whisk thoroughly to incorporate.
11. Add final flavorings: Stir in the vanilla extract and toasted sesame oil (if using). The sesame oil should be barely perceptible – it’s an aromatic background note rather than a dominant flavor.
12. Chill thoroughly: Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours but preferably overnight. This aging period allows flavors to meld and develop complexity.
13. Churn the ice cream: Whisk the chilled base to reincorporate any separated components. Pour into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes, until it reaches the consistency of soft-serve ice cream.
14. Freeze until firm: Transfer the churned ice cream to an airtight container. Press a piece of parchment directly onto the surface, then seal. Freeze until firm, at least 4 hours.
15. Serve: For the best flavor and texture, remove from freezer 10-15 minutes before serving to soften slightly. Garnish as desired with optional toppings.

Notes:

• The quality of your peas significantly impacts the final flavor – the freshest spring peas create the most delicate, sweet result
• Start with less matcha and add more to taste – it should complement, not overwhelm, the pea flavor
• The toasted sesame oil sounds unusual but provides an aromatic bridge that unifies the Asian flavor profile
• For optimal color, work quickly when processing the peas and always use an ice bath to cool the mixture rapidly
• This ice cream pairs beautifully with shortbread cookies, fresh berries, or a light drizzle of honey

Nutritional Information:

Per serving (1/2 cup): Calories: 275, Protein: 5g, Carbohydrates: 24g, Fat: 19g, Fiber: 2g, Sugar: 20g

Storage Tips:

Store in an airtight container with parchment or plastic wrap pressed directly onto the surface to prevent ice crystals. Keeps best for 1 week in the freezer. For longer storage (up to 1 month), wrap the entire container in foil for extra protection against temperature fluctuations and freezer odors.