Green Tea Ice Cream
Green tea ice cream is a creamy, refreshing dessert that combines the earthy, slightly bitter flavor of matcha with the indulgence of homemade ice cream. This recipe provides a step-by-step guide to making smooth, velvety green tea ice cream at home, with options for creating a rich custard-style base or a simpler non-custard version. Perfect for matcha lovers and a great way to enjoy a unique dessert!
Equipment
- Ice Cream Maker – 1 unit (or shallow dish if you don’t have one)
- Saucepan - 1 unit
- Mixing Bowl: 1 unit
- Whisk: 1 unit
- Fine Sieve or Sifter – 1 unit
- Spatula: 1 unit
- Airtight Container (1 unit)
- Measuring cups and spoons (1 set)
Ingredients
- 1 cup 240 ml – Whole Milk
- 1 cup 240 ml – Heavy Cream
- 4 large – Egg Yolks
- 1/2 cup 100 g – Granulated Sugar
- 1 tbsp 5 g – Matcha Powder (ceremonial or culinary-grade)
- 1 tsp 5 ml – Vanilla Extract (optional)
- Pinch – Salt optional
Instructions
Sift and Dissolve Matcha:
- Sift the matcha powder to remove any clumps. In a small bowl, combine the sifted matcha with a small amount of warm milk (around 1/4 cup). Whisk until smooth and there are no lumps.
Make the Custard (Optional):
- In a saucepan, heat the remaining milk and heavy cream over medium heat until it just begins to simmer. While heating, whisk the egg yolks and sugar together in a separate bowl until the mixture is pale and smooth.
- Gradually pour the hot milk and cream mixture into the egg yolk mixture while constantly whisking (this is called tempering). Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Combine the Green Tea Mixture:
- Once the custard has cooled slightly, whisk in the dissolved matcha and vanilla extract (if using). Add a pinch of salt to balance out the sweetness.
Chill the Mixture:
- Transfer the mixture to a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (typically 20–30 minutes). The mixture should thicken to a soft-serve consistency.
Freeze and Harden:
- Transfer the churned ice cream to an airtight container and smooth the surface. Cover with plastic wrap or wax paper to prevent freezer burn. Freeze for at least 4 hours (or overnight) to allow the ice cream to harden to a scoopable consistency.
Serve and Enjoy:
- Scoop and serve the green tea ice cream. Enjoy as is or with toppings such as fresh fruit, chocolate shavings, or red bean paste.
Notes
- Matcha Quality: For the best flavor and color, opt for high-quality matcha powder (ceremonial-grade) rather than lower-quality culinary matcha. This will create a smoother, richer taste.
- Non-Custard Version: If you don’t want to make the custard, you can simply heat the milk and cream, dissolve the matcha into the milk, and then chill the mixture before churning.
- Sweetness Adjustments: Green tea ice cream has a subtle sweetness to balance the bitter matcha flavor. You can adjust the sugar based on your preference. Start with the recommended amount, taste the mixture before freezing, and add more if needed.
- Vegan Version: To make a vegan version, substitute the dairy with coconut milk or almond milk and use coconut cream instead of heavy cream. You can also swap out granulated sugar for maple syrup or agave nectar.
- Storage: Store the ice cream in an airtight container for up to 2–3 weeks in the freezer. Allow it to soften a bit before scooping if it becomes too hard.