Ingredients
Equipment
Method
Prepare the Matcha Base:
- Place the milk and cream in a medium saucepan. Gently warm over medium heat until steaming (but do not let it boil).
- Meanwhile, whisk the sugar and matcha powder with the egg yolks in another bowl until combined and pale.
Temper the Eggs:
- Whisking continuously to prevent the eggs from curdling, slowly pour the hot milk mixture into the bowl of egg yolks.
- Transfer the mixture back into the saucepan and place it over medium/ low heat to thicken, stirring constantly until it coats a spatula (170°F/77°C).
Strain the Custard:
- Remove the custard from the heat and pass it through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Cool and Chill:
- Strain the custard, then stir in the vanilla extract and a pinch of salt. Stir to combine.
- Chill the custard, uncovered until cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
Churn the Ice Cream:
- Once the custard is cold, transfer it into an ice cream maker and churn according to the manufacturer's directions (approximately 20–25 minutes).
Freeze and Serve:
- Pour the churned ice cream into a container that you can cover tightly and place in your freezer for at least 4 hours to set.
- Dig into your Green Tea Ice Cream once set!
Notes
Matcha Quality: Use high-quality, ceremonial-grade matcha for the best color and flavor.
No Ice Cream Maker? If you don't have an ice cream maker, pour the chilled custard into a shallow container and freeze. Stir it every 30 minutes for the first 2 hours to help prevent ice crystals from forming.
No Ice Cream Maker? If you don't have an ice cream maker, pour the chilled custard into a shallow container and freeze. Stir it every 30 minutes for the first 2 hours to help prevent ice crystals from forming.