Zube'S Matcha Fro-Yo - cooking recipe

Ingredients

2 (8 ounce) containers plain yogurt
1/4 cup confectioners' sugar
1 tablespoon green tea powder (matcha)
1/8 teaspoon xanthan gum
1 pinch kosher salt
3/4 cup heavy cream, divided
2 ounces cream cheese at room temperature

Preparation

Place a fine-mesh strainer over a large bowl and pour yogurt into strainer. Cover with plastic wrap and place in the refrigerator 8 hours to overnight or up to 24 hours.
Combine confectioners ' sugar, matcha powder, xanthan gum, and salt in a small bowl.
Beat 1/2 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Set aside. Beat cream cheese and remaining 1/4 cup cream in a standing mixer just until soft. Add strained yogurt and mix well. Mix in confectioners' sugar mixture. Whisk well to incorporate air. Fold in whipped cream until no lumps are left.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until semi-frozen, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.