Matcha Green Tea Ice Cream (Printer-Friendly)
A smooth and vibrant frozen dessert made with real matcha and traditional Japanese flavors.
# What You’ll Need to Cook:
→ Base
01 -
2 cups heavy cream
02 -
1 cup whole milk
03 -
4 large egg yolks
04 -
3/4 cup granulated sugar
→ Flavoring
05 -
2 tablespoons culinary-grade matcha green tea powder
06 -
1 teaspoon vanilla extract
# Steps to Prepare:
01 -
Sift the matcha powder into a bowl to remove clumps and ensure smooth incorporation.
02 -
In a saucepan, combine heavy cream and whole milk. Heat over medium-low until steaming but not boiling.
03 -
In a separate bowl, whisk together egg yolks and sugar until pale and thickened.
04 -
Gradually pour the hot cream mixture into the yolks while whisking constantly to avoid curdling.
05 -
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon.
06 -
Whisk in the sifted matcha powder and vanilla extract until fully dissolved and evenly colored.
07 -
Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight.
08 -
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
09 -
Transfer the churned ice cream into an airtight container and freeze for 2–3 hours until firm.
# Extra Cooking Tips:
01 -
Use culinary-grade matcha for optimal flavor and affordability in frozen desserts.
02 -
Straining the custard ensures a smooth and creamy final texture.