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
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1½–2 tbsp (10–15g) culinary-grade matcha powder – The key ingredient for the signature matcha flavor.
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1½ cups (360ml) whole milk – Whole milk gives the ice cream its rich and creamy base.
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1½ cups (360ml) heavy cream – Heavy cream ensures a smooth, luxurious texture.
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¾ cup (150g) granulated sugar – Sugar adds sweetness to balance the bitterness of the matcha.
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4 large egg yolks – The egg yolks help create a custard base that makes the ice cream creamy.
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1 tsp vanilla extract (optional) – Vanilla enhances the overall flavor and helps balance the bitterness of the matcha.
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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