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Matcha Ice Cream

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
540 min
SERVINGS
8 servings
Dessert Japanese
Matcha Ice Cream
Ingredients
  • 1 tablespoon matcha green tea powder, or more to taste
  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • 3/4 cup white sugar
  • 2 eggs
Instructions
1
Combine matcha powder in a bowl to break down any clumps, ensuring an even texture. Introduce a small amount of milk and blend until the powder is fully incorporated, leaving no visible particles.
2
Add a moderate amount of milk to the bowl and blend until the matcha powder is completely dissolved, creating a smooth consistency.
3
Transfer the matcha mixture to a saucepan and incorporate cream into the blend. Cook over low-medium heat, stirring occasionally, until the mixture reaches a warm temperature, approximately 5 minutes.
4
Combine sugar and eggs in a separate bowl. Introduce half a cup of the hot matcha mixture into the egg mixture, blending rapidly until everything is fully incorporated. Repeat this process with the remaining matcha mixture.
5
Return the combined mixtures to the saucepan and cook over low-medium heat, stirring occasionally, until the mixture reaches a warm temperature, approximately 3 minutes. Remove from heat and allow to cool to room temperature, roughly 20 minutes.
6
Refrigerate the chilled matcha mixture for at least 4 hours, or until it has reached a suitable consistency.
7
Pour the chilled matcha mixture into an ice cream maker and follow its instructions to freeze, approximately 20 minutes. Transfer the frozen mixture to an airtight container and allow it to firm up, approximately 4 hours.