Green Tea Matcha Ice Cream Recipe
Vibrant, indulgent and velvety smooth homemade matcha ice cream bursting with earthy matcha flavor. This refreshing and creamy green tea ice cream is so easy to make at home and much better tasting than store-bought desserts!
Equipment
- small sieve (for matcha)
- medium sauce pan
- large bowl
- ice cream maker (see section on how to make without)
- cooking thermometer, optional
Ingredients
- 2 cups full fat milk (500 grams)
- 1 ½ tablespoon matcha powder (8 grams)
- 2 medium eggs
- ½ cup granulated sugar (100 grams)
- ¾ cup heavy whipping cream (200 grams)
- pinch of salt
- ½ teaspoon vanilla extract, optional
Instructions
- In a medium mixing bowl, add the eggs and salt. Using a hand mixer, whip up the eggs until frothy. Start sprinkling the sugar into the eggs, little by little, whilst mixing continuously. Keep mixing until the eggs look pale and fluffy.
- In a saucepan, heat up the milk and heavy cream over medium heat until it starts to bubble. If using a cooking thermometer, it should read maximum 180°F (80°C).
- Separately, in a small bowl, sift the matcha powder, removing any lumps. Pour 2-3 tablespoons of the hot milk on top, then whisk well with a bamboo or electric whisk.
- Pour the remaining hot milk over the eggs, mixing well to combine. Return mixture to the stove, cooking over low heat whilst mixing continuously. It should take about 5 minutes for the eggs to temper. If using a thermometer, it should be a maximum 180°F (80°C).
- Remove mixture from heat, then set aside to cool down for about 10-15 minutes or to the previous temperature of 180°F (80°C).
- Using a sieve, pour the matcha mixture into the liquids, whisking well to combine.
- Let ice cream base cool down completely, then refrigerate for at least 2-3 hours or preferably overnight.
- Once chilled, pour mixture into ice cream maker and churn according to manufacturer’s indications. Time varies depending on the machine, but it typically takes between 20-30 minutes to make soft-set ice cream.
- After churning, transfer ice cream to a shallow freezer-safe container and level out the top with a spatula. Freeze for at least 4-6 hours or until firmly set.
Notes
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 8 servings (2 small scoops per serving).
- Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Calories: 186kcal
Tried this recipe?Let us know how it was!