Matcha Green Tea Ice Cream
This Matcha Green Tea Ice Cream is a creamy, decadent dessert that combines the rich flavor of matcha green tea with a smooth, custard-style ice cream base. Whether you’re a matcha lover or simply curious to try something new, this ice cream is the perfect treat to cool down with. It's easy to make at home and requires only a few ingredients to create a refreshing, healthier alternative to traditional ice cream.
Equipment
- Ice Cream Maker (if using)
- Saucepan
- Mixing Bowls
- whisk
- Sifter
- Measuring Cups and Spoons
- Airtight Freezer Container
Ingredients
- 2 tablespoons Matcha Green Tea Powder
- 1 ½ cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract optional
Instructions
Prepare the Matcha Paste:
- Sift the matcha powder into a small bowl to remove any lumps. Add 2-3 tablespoons of hot water to the matcha and whisk until smooth and free of clumps. Set aside.
Make the Custard Base:
- In a medium saucepan, heat the milk and cream over medium heat until it's warm but not boiling. In a separate bowl, whisk together the egg yolks and sugar until smooth and pale. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to avoid curdling.
Cook the Custard:
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Do not let it boil. Remove from heat.
Combine Matcha and Custard:
- Stir the prepared matcha paste into the warm custard base, whisking until fully combined.
Chill the Mixture:
- Allow the mixture to cool to room temperature, then refrigerate for at least 3-4 hours, or overnight if possible.
Churn the Ice Cream:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the ice cream to an airtight container and freeze for 4-6 hours to harden.
Serve and Enjoy:
- Let the ice cream sit for a few minutes before scooping. Serve in bowls, cones, or with your favorite toppings.
Notes
-
Matcha Quality:
For the best flavor, always use ceremonial-grade matcha. It’s the highest quality and will result in a richer taste and more vibrant color in your ice cream. -
Adjust Sweetness:
If you prefer a sweeter ice cream, you can increase the sugar slightly, but be mindful that matcha is naturally a bit bitter, so it’s important to find the right balance. -
Non-Dairy Options:
For a dairy-free version, substitute the heavy cream and whole milk with coconut milk, almond milk, or oat milk. Keep in mind that coconut milk will add a creamier texture. -
No Ice Cream Maker?
If you don’t have an ice cream maker, you can still make this recipe by placing the custard in a shallow container and freezing it. Stir every 30-60 minutes for the first few hours to break up ice crystals and achieve a smoother texture.