Matcha Ice Cream

Updated at: Wed, 16 Aug 2023 21:57:55 GMT

Step 1

If you have an ice cream maker, make sure to freeze the bowl before proceeding. Whisk the egg yolks, sugar, and salt in a medium sized bowl until ver pail and creamy. Sift in the matcha and whisk until the green is evenly distributed. Adding more matcha will give a stronger bitter flavor, so add more according to your taste.

Step 2

In a medium pot, heat the milk and vanilla over medium low heat, just until the milk is heated through and beginning to steam, with little bubbles forming around the sides. Remove the pot from the heat and whisk 1 tbsp of the milk into the matcha egg yolk until it's fully incorporated. Gradually add more milk to the yolk mixture, whisking well after each addition, until thoroughly combined.

Step 3

Strain the mixture through a fine-mesh strainer into the medium pot. Cook over medium-low heat, stirring constantly, until the temperature reaches 170° on a digital or candy thermometer and the mixture has thickened slightly, forming a custard. Remove from the heat.

Step 4

Whisk the heavy cream into the matcha custard until smooth and combined. Strain the mixture through a fine-mesh strainer into an airtight, freezer-safe container. Cut a piece of parchment paper to lay directly on top of the mixture, then close the container and place it in the refrigerator overnight.

Step 5

The next day, pour the ice cream mixture into the frozen bowl of your ice cream maker and follow your maker' instructions to churn it. Once the machine is finished, scoop the ice cream back into the container, cut a piece of parchment paper to lay directly on top of the ice cream, and freeze it overnight. ALTERNATIVELY, if you don't have an ice cream maker, pour the refrigerated mixture into a shallow container or baking dish and place in the freezer for 30 minutes. Take out of the freezer and use a handheld mixer to beat the ice cream and break up any ice bits. Place back in the freezer for another 30 minutes, then beat again. Repeat this for 2-3 hours until the ice cream is solid. Scoop the ice cream into an airtight container, with parchment directly on top of the ice cream, and keep it in the freezer until you're ready to serve.

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