Description
A creamy and refreshing Japanese-style ice cream infused with the earthy flavor of matcha green tea, perfect for a light dessert.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons matcha green tea powder
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the milk, sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to temper them.
- Gradually whisk the tempered yolks back into the saucepan with the rest of the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the matcha powder until fully dissolved and smooth.
- Strain the mixture through a fine mesh sieve into a large bowl to remove any lumps.
- Stir in the heavy cream and chill the mixture in the refrigerator for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.
Notes
- Use high-quality matcha powder for best flavor and color.
- If you don’t have an ice cream maker, pour the chilled mixture into a container and freeze, stirring every 30 minutes until firm.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
