Matcha Ice Cream Recipe
User Reviews
4.9
Matcha Ice Cream Recipe
Description
The Matcha Ice Cream Recipe uses a custard base involving milk, sugar, and egg yolks heated to just below boiling. This method ensures a smooth and rich texture. Matcha powder is first blended with some hot milk into a paste, then incorporated into the custard to evenly distribute the green tea flavor without clumping. The mixture is strained for a fine consistency before folding in heavy cream. Chilling the base before processing in an ice cream maker helps achieve a creamy, dense texture. After churning, the ice cream is frozen to set its structure. This technique balances the earthy matcha with the creamy, sweet custard and cream components.
The final ice cream has a delicate balance of sweetness and the distinct, mildly bitter matcha taste, making it a refreshing dessert that can be served on its own or paired with desserts like mochi or red bean paste. The texture ranges from creamy to slightly firm once fully frozen.
The ice cream will keep well for about two weeks in the freezer, ideal for making ahead. Ensuring the custard base is thoroughly chilled before churning improves the texture. Straining the custard helps prevent graininess, resulting in a smooth mouthfeel.
Ingredients
- 1 ½ cup milk
- ¾ cup granulated sugar
- 3 large egg yolk
- 5 teaspoons matcha powder
- 1 ½ cups heavy cream
Instructions
- Whisk the milk, sugar, and egg yolks in a medium-sized pot over medium heat. Continue whisking occasionally until the milk is steaming and has reached 165 degrees Fahrenheit. Remove the pot from the heat.
- Put the matcha powder into a small bowl and add a few tablespoons of the hot milk. Whisk well then add milk until it becomes a thin paste.
- Whisk the matcha paste into the hot milk then strain through a fine-mesh sieve into a large bowl.
- Whisk in the whipping cream then chill the ice cream base in your fridge until completely cold.
- Once the ice cream is cold, churn it in your ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a freezer-proof container and freeze it for at least 2 hours. Homemade ice cream will keep well for about 2 weeks in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1 = ½ cup | |
| Calories | 373kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 166mg | 55% |
| Sodium | 44mg | 2% |
| Potassium | 158mg | 3% |
| Sugar | 30g | 60% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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