Matcha Green Tea Ice Cream is a deliciously indulgent treat that perfectly balances the rich, creamy texture of ice cream with the subtle, earthy bitterness of matcha green tea. This recipe brings the delightful flavors of traditional Japanese desserts to your kitchen. Whether you’re a matcha enthusiast or just beginning to explore this iconic green tea flavor, this ice cream is sure to impress. In this article, we will walk you through the complete recipe, offer valuable tips and tricks, explore variations, and answer common questions to ensure your homemade Matcha Green Tea Ice Cream turns out perfectly every time.
What is Matcha Green Tea Ice Cream?
Matcha Green Tea Ice Cream is a frozen dessert made from matcha powder, a finely ground green tea powder from Japan. Unlike regular green tea, matcha is made from whole tea leaves that are powdered into a fine, vibrant green powder, offering a concentrated flavor and a higher level of antioxidants. The ice cream is traditionally made with a rich custard base, which gives it a smooth and creamy texture, and the matcha powder is whisked into the mixture to infuse it with that unique green tea flavor. This dessert is popular in Japan and around the world for its balance of bitter and sweet flavors.
Origin of Matcha Green Tea Ice Cream
Matcha Green Tea Ice Cream is rooted in Japanese culinary traditions. Matcha itself has been a significant part of Japanese culture for centuries, especially in tea ceremonies where it is consumed in powdered form. The concept of incorporating matcha into desserts began to gain popularity in Japan during the 20th century, and it wasn’t long before Matcha Green Tea Ice Cream emerged as a beloved treat. Today, it can be found in various forms at Japanese restaurants and specialty shops worldwide. Its distinct flavor, which combines both bitterness and sweetness, has made it a favorite among ice cream lovers.
Ingredients for Matcha Green Tea Ice Cream
The ingredients list for Matcha Green Tea Ice Cream is simple but essential to achieving the best flavor and texture. Here’s a breakdown of what you will need:
- 1½–2 tbsp (10–15g) culinary-grade matcha powder – The key ingredient for the signature matcha flavor.
- 1½ cups (360ml) whole milk – Whole milk gives the ice cream its rich and creamy base.
- 1½ cups (360ml) heavy cream – Heavy cream ensures a smooth, luxurious texture.
- ¾ cup (150g) granulated sugar – Sugar adds sweetness to balance the bitterness of the matcha.
- 4 large egg yolks – The egg yolks help create a custard base that makes the ice cream creamy.
- 1 tsp vanilla extract (optional) – Vanilla enhances the overall flavor and helps balance the bitterness of the matcha.
- Pinch of salt – A little salt helps to bring out the sweetness and complexity of the flavors.
Step-by-Step Directions and Preparation Method For Matcha Green Tea Ice Cream
Here’s how to make this dish step by step:
Step 1: Bloom the Matcha
Start by whisking 1 tablespoon of milk with the matcha powder in a small bowl. Whisk until smooth and free of lumps. Gradually add ¼ cup of milk while continuing to whisk, forming a thick paste. This blooming technique ensures that the matcha powder dissolves properly and blends seamlessly into the cream mixture later on.
Step 2: Heat the Dairy Base
In a medium saucepan, combine the remaining milk, heavy cream, and ½ of the sugar. Heat over medium heat until the mixture is steaming, but do not allow it to boil. The goal here is to warm the dairy, which will help dissolve the sugar and create a smooth custard base.
Step 3: Temper the Egg Yolks
While the dairy is heating, whisk the egg yolks and the remaining sugar in a separate bowl until pale and thickened. This process helps to ensure that the yolks do not curdle when added to the hot cream mixture. Gradually pour ½ of the hot cream mixture into the egg yolks while whisking vigorously. This is known as “tempering” and helps to prevent the eggs from scrambling.
Step 4: Cook the Custard
Return the yolk mixture to the saucepan and cook over low heat, stirring constantly. The custard will begin to thicken and coat the back of a spoon in about 5–7 minutes. Be sure to stir continuously to avoid burning. Once thickened, strain the mixture through a fine sieve to ensure it is smooth and silky.
Step 5: Incorporate the Matcha
Now, whisk the matcha paste and vanilla extract (if using) into the warm custard until completely blended. Allow the custard to cool to room temperature before refrigerating it for 4–6 hours. For the best flavor, refrigerating it overnight is recommended.
Step 6: Churn the Ice Cream
Once the custard has chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 25 minutes, or until the ice cream reaches a soft-serve consistency.
Step 7: Freeze & Serve
Transfer the churned ice cream into an airtight container and freeze for 2–4 hours to firm it up. When ready to serve, scoop the ice cream and garnish with a light dusting of matcha powder or even some red bean paste for an extra Japanese touch.
Pro Tips and Variations of Matcha Green Tea Ice Cream
Intense Matcha Flavor:
If you love a stronger matcha flavor, use 2 tbsp of matcha and reduce the sugar by about 20%. This will give you a bolder, slightly more bitter profile.
Vegan Version:
For a vegan alternative, swap the whole milk and cream with full-fat coconut milk, and replace the egg yolks with 2 tbsp of cornstarch. This will give the ice cream a creamy texture while maintaining a plant-based option.
No-Churn Hack:
If you don’t have an ice cream maker, you can make a no-churn version by whipping 1 cup of heavy cream to stiff peaks, then folding it into the chilled custard mixture. Freeze it in a loaf pan for several hours until firm.
Texture Enhancer:
For extra smoothness and to prevent ice crystals from forming, add 1 tablespoon of vodka or matcha liqueur to the base before freezing.
Why This Recipe Works
- Custard Base: The egg yolks create a creamy, rich texture that is the hallmark of premium ice cream, while the sugar helps to balance the matcha’s natural bitterness.
- Bloom Technique: Whisking the matcha into a paste ensures that it dissolves evenly, preventing the gritty texture that can sometimes occur with matcha in desserts.
- High-Fat Dairy: The combination of heavy cream and whole milk enhances the richness, ensuring that the ice cream has a luxurious mouthfeel that melts slowly on your tongue.
FAQs About Matcha Green Tea Ice Cream
Q: Can I use ceremonial-grade matcha?
Yes, you can use ceremonial-grade matcha, but it’s a much more delicate powder. Use only 1–1.5 tbsp to avoid making the ice cream too bitter.
Q: Why did my ice cream turn icy?
Icy texture often results from insufficient fat content or rushing the chilling process. Be sure to use full-fat dairy and chill the mixture thoroughly before churning.
Q: How long does Matcha Green Tea Ice Cream last?
It can be stored for up to 2 weeks in the freezer. To prevent freezer burn, cover the surface of the ice cream with parchment paper before sealing the container.
Serving Suggestions
- Pair the ice cream with mochi or black sesame cookies for a traditional Japanese-inspired dessert.
- Drizzle with kuromitsu (black sugar syrup) or sprinkle with kinako powder (roasted soybean flour) for added complexity.
Conclusion
In conclusion, this Matcha Green Tea Ice Cream recipe is a perfect blend of rich, creamy texture and the distinct, earthy flavor of matcha. It’s an ideal treat for those looking to enjoy a refreshing yet indulgent dessert, whether in the hot summer months or as a unique addition to a dinner party. With simple ingredients and easy-to-follow instructions, this recipe is one that will leave everyone asking for seconds. Whether you follow the classic method or experiment with variations, this ice cream will transport your taste buds straight to Japan. Enjoy!
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Matcha Green Tea Ice Cream: The Ultimate Recipe Guide
- Total Time: 25 mins
- Diet: Vegetarian
Description
Matcha Green Tea Ice Cream is a frozen dessert made from matcha powder, a finely ground green tea powder from Japan. Unlike regular green tea, matcha is made from whole tea leaves that are powdered into a fine, vibrant green powder, offering a concentrated flavor and a higher level of antioxidants. The ice cream is traditionally made with a rich custard base, which gives it a smooth and creamy texture, and the matcha powder is whisked into the mixture to infuse it with that unique green tea flavor. This dessert is popular in Japan and around the world for its balance of bitter and sweet flavors.
Ingredients
-
1½–2 tbsp (10–15g) culinary-grade matcha powder – The key ingredient for the signature matcha flavor.
-
1½ cups (360ml) whole milk – Whole milk gives the ice cream its rich and creamy base.
-
1½ cups (360ml) heavy cream – Heavy cream ensures a smooth, luxurious texture.
-
¾ cup (150g) granulated sugar – Sugar adds sweetness to balance the bitterness of the matcha.
-
4 large egg yolks – The egg yolks help create a custard base that makes the ice cream creamy.
-
1 tsp vanilla extract (optional) – Vanilla enhances the overall flavor and helps balance the bitterness of the matcha.
-
Pinch of salt – A little salt helps to bring out the sweetness and complexity of the flavors.
Instructions
Start by whisking 1 tablespoon of milk with the matcha powder in a small bowl. Whisk until smooth and free of lumps. Gradually add ¼ cup of milk while continuing to whisk, forming a thick paste. This blooming technique ensures that the matcha powder dissolves properly and blends seamlessly into the cream mixture later on.
In a medium saucepan, combine the remaining milk, heavy cream, and ½ of the sugar. Heat over medium heat until the mixture is steaming, but do not allow it to boil. The goal here is to warm the dairy, which will help dissolve the sugar and create a smooth custard base.
While the dairy is heating, whisk the egg yolks and the remaining sugar in a separate bowl until pale and thickened. This process helps to ensure that the yolks do not curdle when added to the hot cream mixture. Gradually pour ½ of the hot cream mixture into the egg yolks while whisking vigorously. This is known as “tempering” and helps to prevent the eggs from scrambling.
Return the yolk mixture to the saucepan and cook over low heat, stirring constantly. The custard will begin to thicken and coat the back of a spoon in about 5–7 minutes. Be sure to stir continuously to avoid burning. Once thickened, strain the mixture through a fine sieve to ensure it is smooth and silky.
Now, whisk the matcha paste and vanilla extract (if using) into the warm custard until completely blended. Allow the custard to cool to room temperature before refrigerating it for 4–6 hours. For the best flavor, refrigerating it overnight is recommended.
Once the custard has chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 25 minutes, or until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container and freeze for 2–4 hours to firm it up. When ready to serve, scoop the ice cream and garnish with a light dusting of matcha powder or even some red bean paste for an extra Japanese touch.
Notes
For an extra touch of flavor, consider topping your Matcha Green Tea Ice Cream with a sprinkle of toasted sesame seeds or a drizzle of honey. You can also pair it with fresh berries or a few dark chocolate shavings for a delicious contrast to the creamy texture. Enjoy this unique twist on a classic dessert!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churn
- Cuisine: Japanese
Keywords: Matcha Green Tea Ice Cream