Description
This delectable homemade matcha green tea ice cream blends the subtle bitterness of matcha with the creaminess of a classic ice cream base. It’s the perfect dessert to cool down on a hot day or to impress your guests with your culinary skills.
Ingredients
Units
Scale
- 2 teaspoons culinary grade matcha powder
- 2 tablespoons warm water
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
Instructions
- In a small bowl, dissolve matcha powder in warm water. Set aside.
- In a medium saucepan, heat the heavy cream, milk, and half of the sugar until it starts to simmer.
- In a separate bowl, whisk the egg yolks with the remaining sugar until well mixed.
- Slowly pour the heated cream mixture into the yolk mixture, whisking constantly to prevent the eggs from cooking.
- Pour the combined mixture back into the saucepan and heat over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the dissolved matcha.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- Make sure to whisk constantly while combining the hot cream mixture with the egg yolks to prevent the eggs from cooking and creating lumps.
- Adjust the amount of matcha to your liking. If you prefer a stronger matcha flavor, feel free to add more.
- The ice cream will be at a “soft serve” consistency right out of the ice cream maker. If you prefer harder ice cream, let it freeze for at least 4 hours before serving.