Matcha Ice Cream- With or Without an Ice Cream Maker
- Reviews 1
Ready In: 6 hrs 5 mins
Serves: 4
Ingredients
- 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
- 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.
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