Matcha Green Tea Ice-cream 抹茶アイス

Method10 steps

1. 1

   Step 1: Bring the milk (250 ml) and cream (125 ml) to a simmer over low heat in a sauce pan.

   Uses 250 ml Milk · 125 ml heavy cream

2. 2

   Step 2: Turn the heat off and set aside.

   Uses Warm simmered milk and cream

3. 3

   Step 3: Whisk 2 egg yolks and sugar in a bowl until the colour of the mixture becomes pale and fluffy.

   Uses 2 egg yolks · 75 g caster sugar

4. 4

   Step 4: Add the matcha green tea powder (1 tbs) to the sugar and yolk mixture and mix well.

   Uses Pale whisked egg yolks and sugar · 1 tbs matcha green tea powder

   
5. 5

   Step 5: Gradually pour the warm milk mixture into the egg mixture and keep whisking until smooth.

   Uses Warm milk-and-cream mixture · Matcha-yolk-sugar mixture

6. 6

   Step 6: Strain into a clean saucepan and cook over low heat for about 5 minutes, stirring continuously, until slightly thickened and at least 71°C (160°F). Avoid boiling or scrambling the yolks.

   Cook custard base · 5 minUses Tempered matcha custard mixture

   
7. 7

   Step 7: Transfer the cooked custard to a shallow container, cool promptly and refrigerate until thoroughly chilled.

   Chill the cooked matcha custardUses Cooked matcha custard

8. 8

   Step 8: Pour the matcha green tea mixture into an ice cream maker. *1

   Uses Thoroughly chilled matcha custard

9. 9

   Step 9: Churn for about 20 minutes, following the ice-cream maker instructions, until thickened. Transfer the churned ice cream to a freezer-safe container.

   Churn ice cream · 20 minUses Chilled matcha base in the ice-cream maker

   
10. 10

    Step 10: Freeze the churned ice cream until firm enough to scoop. Serve on its own or with optional prepared red bean paste, prepared dango and strawberries.

    Freeze matcha ice cream until firmUses Churned ice cream in its freezer-safe container · Prepared red bean paste, optional to serve · Prepared dango, optional to serve · Strawberries, optional to serve