Ingredients
1/2cupdark brown sugar
3/4cupwarm waterdivided
1tbspcornstarch
3/4cupsweetened condensed milk
1cupheavy cream
1 1/2tspmatcha powder
Preparation
Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3 to 4 minutes.
Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
Enjoy!
