Description
A smooth, creamy, and slightly earthy Japanese-style ice cream made with premium matcha powder. Perfect for matcha lovers who want a refreshing and unique frozen treat.
Servings & Time
- Servings: ~10–12 scoops
- Prep Time: 15 minutes
- Chill/Freeze Time: 4–6 hours (or overnight)
- Total Time: ~6 hours
Ingredients
- 2 cups heavy cream (cold)
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tbsp matcha green tea powder (sifted)
- 1 tsp vanilla extract (optional)
Instructions
1. Prepare the Matcha Mixture
- In a small bowl, whisk the sifted matcha powder with 3 tbsp of warm water until smooth and lump-free. Set aside.
2. Heat the Milk Base
- In a saucepan over medium heat, combine the milk and half of the sugar. Stir until the sugar dissolves.
3. Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks with the remaining sugar.
- Slowly pour in about 1/2 cup of the warm milk mixture while whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan.
4. Cook the Custard
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.
5. Add Matcha & Chill
- Remove from heat and whisk in the prepared matcha paste and vanilla (if using).
- Stir in the cold heavy cream.
- Cover and refrigerate for at least 4 hours or until completely chilled.
6. Churn & Freeze
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Scoop into molds or a tray, then freeze for 2–4 hours until firm.
Tips & Variations
- No Ice Cream Maker: After chilling the base, pour into a container and freeze, stirring every 30 minutes for 3–4 hours to break up ice crystals.
- Extra Creamy: Add 1 tbsp of condensed milk.
- Vegan: Use coconut cream and almond milk instead of dairy, and replace egg yolks with 1 tbsp cornstarch in the milk mixture
