Matcha Green Tea Ice Cream

Method14 steps

1. 1

   Step 1: Before starting, place a wide metal container with a lid in the freezer to chill; overnight is ideal, but chilling it now also helps. Pour all 200 ml whole milk and 200 ml heavy cream into a saucepan. Heat on medium while stirring until small bubbles form at the edges, or it reaches 60–70°C / 140–158°F. Remove from the heat without letting it boil.

   Uses 200 ml whole milk · 200 ml heavy cream (35% milk fat or higher)

   
2. 2

   Step 2: In a heatproof bowl, whisk all 2 pasteurized egg yolks, 75 g granulated sugar and 1 tsp cornstarch until pale and smooth.

   Uses 2 pasteurized egg yolks · 75 g granulated sugar · 1 tsp cornstarch

   
3. 3

   Step 3: While whisking the prepared egg mixture continuously, gradually add one ladleful of the hot milk-and-cream mixture to temper it. Keep the remaining hot dairy mixture in the pan for the next step.

   Uses Whisked pasteurized yolks, sugar and cornstarch · One ladleful of the hot milk-and-cream mixture

   
4. 4

   Step 4: Continue whisking the tempered egg mixture as you gradually add all the remaining hot milk-and-cream mixture from the pan.

   Uses Tempered egg mixture · Remaining hot milk-and-cream mixture

   
5. 5

   Step 5: Wipe any residue from the saucepan, then pour the complete egg-and-dairy mixture back into it through a sieve.

   Uses Combined tempered egg-and-dairy mixture

   
6. 6

   Step 6: Sift all 1½ tbsp matcha powder into the strained mixture. Put the saucepan over low to medium-low heat.

   Uses 1½ tbsp matcha powder · Strained egg-and-dairy mixture

   
7. 7

   Step 7: Whisk the matcha custard mixture thoroughly until the powder is evenly incorporated and no lumps remain.

   Uses Custard mixture with sifted matcha

   
8. 8

   Step 8: Switch to a silicone spatula and stir continuously, scraping the bottom of the pan to prevent burning. When the matcha mixture thickens to a custard-like consistency and coats the back of the spatula, remove it from the heat.

   Uses Smooth matcha custard mixture

   
9. 9

   Step 9: Prepare a larger bowl with ice and enough water for an ice bath. Transfer the cooked custard to a steel bowl and set it in the bath, keeping the bath water out of the custard. Stir for a few minutes to release heat, then press plastic wrap against the custard surface. Begin checking after 10 minutes; the source allows about 10–20 minutes, and the custard should feel cool to the touch before freezing.

   Check custard cooling · 10 minUses Ice, enough for an ice bath · Water, enough for an ice bath · Cooked matcha custard

   
10. 10

    Step 10: Once cool to the touch, transfer all the custard to the pre-chilled wide metal container, cover with its lid and freeze for 30 minutes.

    Initial ice-cream freeze · 30 minUses Cooled matcha custard

    
11. 11

    Step 11: After the initial 30 minutes, take the container out and whisk the partly frozen custard for about 1 minute, bringing the frozen edges into the center. Cover and return it to the freezer. Repeat this churning every 30–45 minutes for about 3–4 hours, setting a new interval alert each time. As it becomes too firm to whisk, use a spatula to scrape the sides and fold them into the center.

    Next churning interval · 30 minUses Matcha custard after the initial freeze

    
12. 12

    Step 12: After finishing the repeated churning, scrape down the sides and fold the mixture into the center with a spatula as needed. Cover and freeze without churning. Begin checking after 2 hours; the source gives about 2–3 hours, but it can take longer depending on the freezer, container and conditions. It should be fully set before serving.

    Check final ice-cream set · 120 minUses Repeatedly churned matcha ice cream

    
13. 13

    Step 13: Before serving, take the set ice cream out of the freezer to soften slightly. Check after 5 minutes; allow about 5–10 minutes, until it is easy to scoop.

    Check ice-cream softness · 5 minUses Fully set matcha ice cream

    
14. 14

    Step 14: Scoop and serve the matcha ice cream; the source gives about six servings. Keep the remainder in an airtight container in the freezer and use within two weeks for the best flavor and texture.

    Uses Matcha ice cream softened for scooping