Matcha Ice Cream

Name: Matcha Ice Cream
Cook time: 420 min
Total time: 420 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 480ml Heavy Cream; 240ml Whole Milk; 120g Granulated Sugar; 5 large Egg Yolks; 12g Matcha Powder, green tea; high-quality; about 2 tbsp; 30ml Hot Water, for dissolving matcha; 1 pinches of Fine Salt

This silky, vibrant Matcha Ice Cream blends the grassy, slightly bitter notes of ceremonial green tea with a rich, creamy custard base for a perfectly balanced frozen treat. Smooth and indulgent, it’s bright green, delicately sweet, and wonderfully refreshing as a palate-cleansing dessert or a luxurious snack. Make it ahead and let the flavors mellow overnight for the best depth.

This silky, vibrant Matcha Ice Cream blends the grassy, slightly bitter notes of ceremonial green tea with a rich, creamy custard ... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

7 hrs

Price

0,93 €

Calories

437 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Dissolve the matcha

Whisk the matcha powder with the hot water in a small bowl until it becomes a completely smooth paste with no dry specks. If you still see little lumps, keep whisking and press them against the side of the bowl.

Whisk the yolks

In a medium bowl, whisk the egg yolks, granulated sugar, and a pinch of fine salt until the mixture turns pale, thick, and slightly ribbon-like, about 2 minutes. It should fall from the whisk in slow ribbons.

Warm the dairy

In a saucepan, heat the whole milk and heavy cream over medium heat until the mixture is steaming and tiny bubbles form around the edges, 3-5 minutes. Do not let it boil.

Cook the custard

Whisk a small ladleful of the hot dairy into the yolk mixture first, then slowly pour the rest back into the saucepan while whisking constantly so the eggs stay smooth. Cook over low heat, stirring all the way around the bottom and corners, until the custard thickens enough to coat the back of a spoon, about 6 minutes. Whisk in the matcha paste and cook 1 minute more, just until the custard is glossy and evenly green.

Strain and chill

Pour the custard through a fine-mesh sieve into a clean bowl to catch any tiny cooked egg bits, then let it sit until it is no longer steaming. Cover the surface and chill at least 4 hours until completely cold.

Churn and freeze

Pour the cold custard into your ice cream maker and churn until it looks like soft-serve, about 20 minutes. Scrape it into a freezer-safe container, smooth the top, and freeze 2 hours more until firm enough to scoop.