Recipe by Brenda.
I have become completely addicted to Matcha Green Tea. If you are not familiar with Matcha, here is a link to a rather lengthy but fascinating description. It is from the seller I buy my matcha from. http://www.recipezaar.com/cookbook.php?bookid=125553 You can order Matcha by googling for sites, keyword "Matcha" or looking in the Japanese section of your grocery store. My personal favorite is Shizuoka, but you can use any quality Matcha Powder you like. I think you get better results with an Ice Cream maker, but alternative directions are given. Cooking time is dependent on your ice cream maker, or process used.
Top Review by Jodid
Oh WOW! This is amazing! I have a serious love of green tea ice cream but can't find it where I live except in restaurants. This gives me my craving at home and it's sooooooooo good. Mine isn't even completely frozen yet and I'm scraping down spoonfuls. Yum!!! Thanks also for turning me onto Matcha..I have about two cups a day now. I love it.
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 5 large egg yolks
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt (salt will give your ice cream a glossy appearance, and help to make it a little firmer)
- 1 tablespoon matcha green tea powder (do not use ordinary green tea)
- 1⁄4 cup hot water
Directions See How It's Made
- In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
- In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
- Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
- Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
- In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
- Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
- Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
- Instructions if not using an ice cream maker:.
- Pour the mixture into an air tight container and freeze until set, about 3 hours.
- Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
- Return to the air tight container and freeze again.
- Repeat the freezing and chopping process until a smooth consistency is reached.