Matcha Ice Cream
Equipment
- 1 Saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 Ice cream maker
- 1 Freezer-safe container
Ingredients
- 2 tablespoons matcha powder
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, whisk together the milk, sugar, and matcha powder over medium heat until the mixture is hot but not boiling.
- In a mixing bowl, whisk the egg yolks until they become slightly thick.
- Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them.
- Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the heavy cream and vanilla extract.
- Allow the mixture to cool to room temperature, then cover and refrigerate until completely chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
When making matcha ice cream, ensure your matcha powder is high-quality for the best flavor and vibrant color. If you don’t have an ice cream maker, you can pour the mixture into a container and freeze it, stirring every 30 minutes until it reaches the desired consistency. This method may result in a slightly less creamy texture.
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