Matcha Ice Cream
This vibrant green ice cream offers a unique taste experience, combining the earthy bitterness of ceremonial grade matcha with a sweet and creamy base. It's a refreshing dessert that's both exotic and comforting.
An original recipe by Forkin
- Total time
- 4 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 432 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 480 mlheavy cream
- 240 mlwhole milk
- 150 ggranulated sugar
- 4 pcsegg yolk
- 15 gmatcha powder, ceremonial grade
- 5 mlvanilla extract
- 1 pinchsalt
Equipment
ice cream maker · saucepan · fine-mesh sieve · mixing bowl · whisk · airtight container
The method
Step by step
- 1
Whisk the egg yolks and granulated sugar together in a medium bowl until light in color and thick. Set aside.
About 3 min
Cook’s note: Whisk vigorously to incorporate air and dissolve the sugar.
- 2
In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until small bubbles form around the edges, but do not boil.
About 5 min
Cook’s note: Stir occasionally to prevent scorching the bottom.
- 3
Slowly temper the egg yolk mixture by gradually whisking about half of the hot cream mixture into the egg yolks. This prevents the eggs from scrambling.
About 2 min
Cook’s note: Pour in a thin stream while continuously whisking the egg yolks.
- 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon.
About 5 min
Cook’s note: Do not let it boil; if it gets too hot, the eggs will scramble. The temperature should be around 75-80°C (170-175°F).
- 5
Remove the custard from the heat. Sift the matcha powder into a small bowl, then whisk in a few tablespoons of the warm custard until a smooth paste forms. This prevents lumps.
About 3 min
Cook’s note: Use a fine-mesh sieve for sifting the matcha.
- 6
Stir the matcha paste and vanilla extract into the remaining custard until fully combined and the color is uniform.
About 2 min
Cook’s note: Ensure there are no streaks of matcha powder left.
- 7
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface with plastic wrap to prevent a skin from forming.
About 1 min
Cook’s note: Press the plastic wrap directly onto the surface of the custard.
- 8
Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled.
About 4 hr
Cook’s note: Chilling ensures the ice cream will churn properly and achieve a smooth texture.
- 9
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
About 25 min
Cook’s note: The churning time can vary depending on your ice cream maker.
- 10
Transfer the soft ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
About 3 hr
Cook’s note: For best results, place a piece of parchment paper directly on the surface of the ice cream before sealing the container.
Per serving
Nutrition
- Calories
- 432.4kcal
- Protein
- 4.7g
- Carbs
- 29.5g
- Fat
- 34.1g
- Sugar
- 29.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover matcha ice cream in an airtight container in the freezer.
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