Matcha Ice Cream

Name: Matcha Ice Cream
Total time: 240 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 cups heavy whipping cream; 1 cup whole milk; 3/4 cup granulated sugar; 2 tbsp ceremonial grade matcha powder; 5 large egg yolks; pinch of salt

Rich, creamy ice cream flavored with high-quality green tea powder.

240 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
In a medium bowl, whisk the egg yolks and 1/4 cup of the sugar until the mixture is pale yellow and thick.

2
In a small bowl, sift the matcha powder with the remaining 1/2 cup of sugar to prevent clumps.
3
In a saucepan, heat the milk, cream, and the matcha-sugar mixture over medium heat, whisking constantly until the mixture reaches a gentle simmer (do not boil).
4
Temper the eggs by very slowly pouring 1 cup of the hot matcha cream into the egg yolks while whisking vigorously.
5
Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170°F/77°C).
6
Strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Chill completely in the fridge, then churn in an ice cream maker according to the manufacturer's instructions. Freeze for 2 hours before serving.

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