Description
Create a delightful and creamy Japanese Matcha Green Tea Ice Cream at home. This recipe is inspired by the joy of playful cooking and aims to reignite your kitchen’s creative spirit.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 2 tablespoons high-quality matcha green tea powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the mixture is steaming and small bubbles form around the edges, but do not boil.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Slowly ladle about half a cup of the hot cream mixture into the egg yolks while whisking constantly. This tempers the yolks and prevents them from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not let it boil.
- Remove the saucepan from the heat. Whisk in the matcha green tea powder and vanilla extract until fully combined and no lumps remain.
- Strain the custard through a fine-mesh sieve into a clean bowl.
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
- Once the custard is completely chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours, or until firm.
Notes
- For the creamiest texture, ensure your custard is very cold before churning.
- Adjust the amount of matcha powder to your preference for a stronger or milder green tea flavor.
- If you don’t have an ice cream maker, you can freeze the custard in a shallow container and stir vigorously with a fork every 30-45 minutes for the first few hours to break up ice crystals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Custard Base, Churned
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: Approx. 250-300
- Sugar: Approx. 20-25g
- Sodium: Approx. 50mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 5-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 1-2g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 100-120mg