Matcha Green Tea Ice Cream
A smooth, creamy ice cream infused with the distinct flavor of Japanese matcha powder. This elegant dessert balances subtle bitterness with gentle sweetness for a sophisticated frozen treat that showcases one of Japan's most iconic flavors.
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Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 6 large egg yolks
- 2 tbsp matcha green tea powder (ceremonial grade), sifted
- 1 tsp vanilla extract
Instructions
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1
In a medium saucepan, combine 2 cups heavy cream, 2 cups whole milk, half of the 2/3 cup granulated sugar, and 1/4 tsp salt. Warm over medium heat, stirring occasionally, until steam begins to rise but the mixture is not boiling.
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2
While the cream mixture is warming, in a separate bowl, whisk together the 6 large egg yolks with the remaining granulated sugar until the mixture is pale yellow and slightly thickened.
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3
In another small bowl, sift the 2 tbsp sifted matcha green tea powder (ceremonial grade) to remove any lumps. Add a few tablespoons of the warm cream mixture to the matcha and whisk until smooth to create a paste.
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4
Once the cream mixture is hot (but not boiling), slowly pour about 1 cup of it into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
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5
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
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6
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (about 170-175°F on an instant-read thermometer).
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7
Remove from heat and add the matcha paste, whisking until fully incorporated and smooth. Add 1 tsp vanilla extract and stir to combine.
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8
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps or cooked egg bits.
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9
Place the bowl in an ice bath and stir occasionally until the mixture has cooled to room temperature, about 10-15 minutes.
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10
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
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11
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until the mixture is the consistency of soft-serve ice cream, typically 20-25 minutes.
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12
Transfer the ice cream to an airtight container. Place a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals from forming.
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13
Freeze for at least 4 hours or until firm enough to scoop.
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14
For best flavor and texture, let the ice cream sit at room temperature for 5 minutes before serving.
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