Matcha Tea Ice Cream
This Matcha Tea Ice Cream combines the bold, earthy flavor of matcha with the creamy indulgence of homemade ice cream. Featuring high-quality matcha powder and a rich custard base made with heavy cream, milk, and egg yolks, this recipe delivers a luxurious dessert that’s not only delicious but also packed with antioxidants. Whether you’re serving it as a standalone treat or pairing it with other desserts, this matcha ice cream will elevate any occasion.
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 Wooden spoon or heat-resistant spatula
- 1 Fine-mesh sieve
- 1 Ice Cream Maker
- 1 airtight container (for storing ice cream)
- 1 Small bowl (for mixing matcha paste)
Ingredients
- 2 cups 475 ml Heavy cream
- 1 cup 240 ml Whole milk
- 3/4 cup 150 g Granulated sugar
- 5 large Egg yolks
- 2 tablespoons 6 g High-quality matcha powder (ceremonial or culinary grade)
- 1 teaspoon 5 ml Vanilla extract
- Pinch Salt
Instructions
Prepare the Matcha Paste:
- Sift the matcha powder into a small bowl to remove any lumps. Add 1/4 cup of warm milk to the matcha powder and stir until it forms a smooth paste. Set aside.
Heat the Cream and Milk:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring frequently, until the mixture is warm and the sugar has dissolved. Be careful not to let it boil.
Temper the Eggs:
- Whisk the egg yolks in a separate bowl. Slowly pour the hot cream mixture into the egg yolks in a steady stream, whisking constantly to prevent curdling. Once combined, pour the egg mixture back into the saucepan.
Cook the Custard:
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula. Continue cooking until the custard thickens and coats the back of the spoon (about 10-12 minutes). Do not let it boil.
Add the Matcha:
- Remove the custard from heat and whisk in the prepared matcha paste. Stir in the vanilla extract and a pinch of salt. Continue to whisk until the matcha is fully incorporated into the custard.
Chill the Mixture:
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight.
Churn the Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until the mixture reaches a soft-serve consistency.
Freeze:
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula. Cover and freeze for at least 4 hours, or until the ice cream firms up to a scoopable consistency.
Serve:
- Scoop and serve your homemade matcha tea ice cream! Enjoy as is or with toppings like crushed pistachios, mochi, or fresh berries.
Notes
- Matcha Quality: For the best flavor and color, choose a high-quality matcha powder (ceremonial grade or culinary grade). Lower-grade matcha may result in a more bitter taste and less vibrant green color.
- Adjust Sweetness: You can adjust the sweetness of your ice cream by modifying the sugar content, depending on your personal preference.
- No Ice Cream Maker?: If you don't have an ice cream maker, pour the mixture into a shallow container, cover, and freeze. Stir the mixture every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a smoother texture.
- Vegan Option: To make this recipe vegan, substitute the heavy cream and milk with coconut milk or almond milk, and use a plant-based egg replacer or cornstarch to thicken the mixture.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. For the best texture, consume within the first week.