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: Dessert Recipes

Keyword: Matcha Ice Cream

Servings: people

Author: Bee Yinn Low

Ingredients

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

US Customary - Metric

Instructions

Add 2 tablespoons of milk to the matcha powder in a bowl. 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 gently bring to a boil over medium-low heat, about 3 minutes. Remove from heat.
Whisk sugar and eggs in a bowl. Gradually stir 1/2 cup of hot matcha cream into the egg mixture. Add the egg mixture to the hot matcha cream and cook over medium-low heat, stirring occasionally, until the mixture thickens to coat the back of a spoon and reaches 170°F (76°C) on an instant-read thermometer, about 5 minutes.
Remove from heat and strain the ice cream base through a fine sieve. Let it cool at room temperature for 20 minutes, then cover with plastic wrap and chill in the refrigerator for 2 hours.
Remove the ice cream base from the refrigerator and whisk it well. Pour it into the bowl of an ice cream machine and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 hours or overnight before serving.
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

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 low heat consistently to prevent curdling.

Nutrition