Green Tea (Matcha) Ice Cream

So. I’ve had a bag of matcha powder sitting in my apartment for about a year, waiting for me to make this ice cream. When I tried it, I was so upset with myself…what was I waiting for? I could have been eating this every day! (or something like that….)

just a scoop

As an avid fan of green tea lattes and green tea frappuccinos, and green tea mochi ice cream, this was right up my alley.

in a bowl

This was also a perfect recipe to make with the leftover egg yolks from the meringues, or to make and then use the leftover egg whites to make the delicious meringues!

meringues with green tea ice cream

One quick warning on this – make sure to read the instructions all the way through before beginning. I messed up the first time because I didn’t read how long the mixture was supposed to be on the stove, and left it for too long – the milk curdled, the eggs cooked, and it was disgusting. So make sure to read through and understand how much time each step needs, so you can ace the recipe on the first try! 🙂

Green Tea (Matcha) Ice Cream

Recipe from the Sweet Cream and Sugar Cones Cookbook

5 large egg yooks
1 tablespoon matcha (green tea) powder
3/4 cup granulated sugar (divided in half – 6 tablespoons and 6 tablespoons)
1 3/4 cup heavy cream
3/4 cup 2% milk
1/4 tsp kosher salt

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the matcha powder and half of the granulated sugar (6 tablespoons). Try to make sure the matcha is evenly distributed, and not clumping in the mixture. Set aside.

In a heavy saucepan, stir together the cream, milk, salt, and the remaining sugar (the last 6 tablespoons), and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly so they don’t start cooking, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the cream mixture to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg and cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly for 1-2 minutes longer, until it is thickened, coats the back of the spatula, and holds a clear path when you run your finger across the spatula.

Strain the base through a fine mesh sieve into a clean container. There may still be a few clumps of the matcha powder, but that’s fine as they will smooth out when churned in the ice cream maker. Set the container into an ice water bath, and stir with a clean spatula occasionally until the mixture cools down. Remove the container from the ice water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours, up to overnight.

Once refrigerated, pour into the ice cream maker and turn on. Once the machine has churned the ice cream (between 20-30 minutes on average), you can enjoy it right away, or transfer to a container and freeze for at least an additional four hours. Enjoy!

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