I love a good matcha green tea flavor ice cream. I’ve had some artificial tasting green tea flavors before, but when it’s good, it’s good.
This is a really easy recipe. I made it for my in-laws when they came to help our with Isabelle earlier this year when COVID19 was better, and although they’re not big dessert people, they really loved this.
My husband makes fun of my for all my single purpose baking/cooking items, but he doesn’t complain about my ice cream maker. He bought a refurbished Cuisineart ice cream churner as my Christmas gift 6 years ago, and it’s going strong.
I’m still trying to find the right ratio of cream to egg, and I think for a lighter ice cream, having 2 eggs is the minimum.
I always recommend using high quality matcha (I like to use Aiya Matcha), and add extra matcha for a stronger flavor. This beautiful green color is natural – not from photography editing!
Adapted from Allrecipes
Matcha Green Tea Ice Cream
3 tablespoons matcha green tea powder
1 cup milk
2 cups heavy whipping cream
3/4 cup white sugar
2 large eggs
Whisk matcha powder in a bowl to remove clumps; add some milk and whisk until matcha powder is dissolved.
Combine cream and matcha mixture in a saucepan over medium-low heat, stir until heated for about 5 min. If you still have matcha clumps, you can use an immersion blender to break it up.
Whisk sugar, eggs, and egg yolk in a separate bowl. Slowly pour 1 cup hot matcha mixture into egg mixture; mix thoroughly to warm it. Pour egg matcha mixture back into the saucepan. Cook and stir matcha mixture over medium-low heat until heated through; do not let the eggs curdle. It will be ready when it is thick enough to coat a spoon. Remove from heat and cool to room temperature. Refrigerate until chilled.
Pour chilled matcha mixture into your ice cream maker and freeze according to the manufacturer’s instructions.