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Japanese Matcha Green Tea Ice Cream
85% authentic · Japanese
A sophisticated ice cream featuring the earthy, slightly bitter notes of matcha green tea, balanced with sweetness for a unique flavor profile.
Ingredients
- Heavy cream2 cups
- Whole milk1 cup
- Granulated sugar3/4 cup
- Egg yolks4 large
- Matcha powder2 tablespoons
- Salt1/4 teaspoon
Steps
- 1
In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until steaming but not boiling. Remove from heat.
- 2
In a separate bowl, whisk together the egg yolks. In a small bowl, whisk the matcha powder with a few tablespoons of the warm cream mixture to form a smooth paste, ensuring no lumps. Add this paste to the remaining warm cream mixture and whisk well.
- 3
Temper the egg yolks: Slowly ladle about half a cup of the warm cream mixture into the egg yolk mixture while whisking constantly. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F or 80°C). Do not boil. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the salt.
- 5
Chill the custard thoroughly in the refrigerator, at least 2 hours or preferably overnight.
- 6
Churn the custard in an ice cream maker according to the manufacturer's instructions.
- 7
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up.
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