Matcha Ice Cream

5 from 1 vote

Easy homemade Matcha Ice Cream made from only five ingredients. This delightful treat delivers a balanced taste of bitterness and sweetness in every scoop. It's rich, creamy, and overloaded with a distinct, earthy matcha flavor that no one can resist.

Prep Time20

Cook Time10

Total Time6

Course: Dessert

Cuisine: Japanese

Keyword: Green Tea Powder, Matcha, Matcha Ice Cream

Servings: people

Calories: 283kcal

Author: Bee Yinn Low

Ingredients

2 tablespoons matcha powder
1 cup whole milk
2 cups heavy cream
1/2 cup white sugar
2 eggs

Instructions

Add 2 tablespoons of milk to matcha powder in a bowl, and whisk with a bamboo whisk until the powder is completely dissolved. Pour the matcha mixture into the remaining milk, and mix well.
Transfer the matcha milk to a saucepan, add heavy cream, and bring the mixture to a gentle boil over medium-low heat, about 3 minutes. Remove from the heat.
Whisk together sugar and eggs in another bowl. Pour 1/2 cup of the hot matcha cream into the egg mixture, stir quickly until well combined. Gradually add the egg mixture to the hot matcha cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170°F (76°C). on an instant-read thermometer, about 5 minutes.
Remove from the heat. Strain the ice cream base through a fine sieve and let it cool at room temperature for 20 minutes. Cover with plastic wrap and chill in the refrigerator for 2 hours.
Remove the ice cream base from the refrigerator. Whisk the mixture before pouring it into the bowl of an ice cream machine and churn according to the manufacturer's instructions. After the ice cream is made, transfer it to a freezer-safe container. Cover tightly and freeze for at least 4 hours (or overnight).
To scoop the ice cream easily, allow it to soften for a few minutes at room temperature before serving.

Video

Notes

Recipe Source: allrecipes.com

Tips:

Use premium quality matcha powder for the best taste.
Ensure that the matcha powder is thoroughly dissolved in the initial milk portion to avoid any lumps in your ice cream.
Be cautious with the temperature when combining the hot matcha cream mixture with the egg. Gradually incorporate the hot matcha mixture into the eggs and heat the mixture under medium-low heat consistently to prevent curdling.

Nutrition