Homemade Matcha Ice Cream

sudachirecipes.com

This luxurious and creamy homemade ice cream combined with the subtly bitter and earthy flavor of Japanese green tea makes the perfect dessert or snack any time of year. This recipe can be made totally by hand or in an ice cream machine, it's totally up to you!

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Matcha Ice Cream

Yield

6 servings

Type

Desserts

Time

6 hrs 15 mins

Level

Easy

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what you'll need:

» whole milk » heavy cream » egg yolks » sugar » cornstarch » matcha powder

Heat the milk & cream

Heat the milk and cream over a medium setting until small bubbles appear around the edge. Mix continuously and do not boil.

1

Make the base

Mix egg yolks, sugar and cornstarch in a heatproof bowl until pale and smooth.

2

Temper

Pour a small amount of the hot milk mixture into the bowl while whisking. 

3

Add the rest

Pour in the rest of the hot milk/cream while gently whisking.

4

Return to pot

Pour the mixture back into the saucepan. Use a sieve to ensure it's smooth (optional).

5

Add matcha

Sift the matcha into the pan and turn the heat on low. Gently whisk to incorporate the matcha.

6

Thicken

Switch to a silicone spatula and stir continuously until thickened enough to coat. Scrape the bottom and sides to prevent burning.

7

Cool

Cool quickly by pouring the mixture into a steel bowl and chilling in an ice bath. Cover with plastic wrap to prevent a skin forming.

8

Churn

Transfer to a wide container and freeze for 30 minutes. Mix (churn) every 30-45 minutes for 3-4 hours (6 times in total).

9

Freeze

When the ice cream becomes too thick to whisk, switch to a spatula. After 6 churns, freeze for 2-3 hours.

10

Enjoy

Rest on the counter for 5 minutes before scooping. Enjoy!

11

See the full post for more information plus tips, tricks and storage solutions!