Matcha, a.k.a. Green Tea ice cream is one of my favorite flavors and is very popular inside and outside of Japan. Turns out that it’s so simple to make this creamy and smooth ice cream as long as you have an ice cream maker. It’s especially wonderful when served with azuki red bean paste. Outside of the milk, cream and sugar ratio the taste and color will totally depend on the matcha powder you use, so be selective. That said, good matcha powder is a bit pricey so there’s probably a balance to be achieved if we’re going to keep this as a regular staple in the house. To that end I’m just going to have to keep testing different brands.. mmmm
Matcha Ice Cream
Servings 1 pint
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/16 teaspoon kosher salt
- 3 tablespoons matcha powder
Instructions
- Chill the bowl of the ice cream maker in the freezer for 24 hours.
Prepare the matcha mixture
- Add the milk, heavy cream, sugar and salt into a medium saucepan and heat over medium-low heat until the sugar dissolves and the milk starts to simmer and foam. Stir often with a whisk and make sure that the milk does not boil.
- Meanwhile, prepare an ice bath and place a medium bowl in it.
- Add the matcha powder to the heated milk and cream mixture and whisk until the powder is evenly dissolved.
- Remove the saucepan from the heat and pour the mixture into the bowl placed in the ice bath.
- When the mixture has cooled down, cover the bowl with plastic wrap and place in the refrigerator for at least 2-3 hours.
Churn and freeze the ice cream
- Once the mixture is thoroughly chilled, pour the mixture into the pre-chilled bowl of the ice cream maker.
- Churn for 25 minutes, or according to the manufacturer’s directions.
- Transfer the soft ice cream into an airtight container and chill in the freezer for at least 3 hours to overnight.