1
["Chill the bowl of the KitchenAid(R) Ice Cream Maker Attachment overnight.", "Place the yolks, sugar, matcha, and salt in a medium bowl and whisk to combine. Place the milk in a 3.0-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set and cook over medium-low heat on your KitchenAid(R) 30-Inch 5 Burner Gas Convection Slide-In Range with Baking Drawer until small bubbles appear around the edges, and wisps of steam are rising from the surface. Pour the hot milk into the yolk mixture, a little at a time, while whisking. When all of the hot milk has been incorporated, transfer the custard back to the saucepan and heat over medium-low, whisking, until hot and slightly thickened. Strain into a heat-safe bowl, stir in the cream and vanilla, and chill overnight in your KitchenAid(R) Counter Depth Side-by-Side Refrigerator.", "Assemble and engage the KitchenAid(R) Ice Cream Maker Attachment freezer bowl, dasher, and drive to the KitchenAid(R) Stand Mixer. Pour the ice cream base into the bowl. On the ""stir setting"" (low), churn the ice cream for about 15-25 minutes, or until it resembles soft-serve ice cream. Transfer to a KitchenAid(R) Professional-Grade Nonstick Loaf Pan and freeze until hard.", "Attach a bottle of chilled water to the KitchenAid(R) Sparkling Beverage Maker. Lower the handle on the machine to carbonate the water in short bursts. Remove the bottle from the machine, and add the ginger ale soda mix. Chill the soda.", "To assemble the floats, place 3 to 4 scoops of matcha ice cream in a beer stein. Top with chilled ginger ale. Garnish with whipped cream and a cherry."]
