Matcha Green Tea Ice Cream

A smooth custard with a deep forest green hue. The grassy bitterness of matcha is balanced by the richness of the cream and sweetness of the sugar.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 378
• Protein: 11 g
• Carbs: 31 g
• Fat: 23 g

Ingredients

• 15 g matcha powder ( sifted )
• 250 ml Whole milk ( fresh )
• 250 ml Cream ( heavy liquid )
• 100 g White sugar
• 4 piece Egg ( yolks only )

Instructions

1. Dissolving matcha

   In a bowl, mix the matcha powder with a bit of warm milk. Whisk vigorously to remove all lumps until you get a smooth, homogeneous paste.

2. Preparing the base

   Whisk the egg yolks with the white sugar until the mixture pales. Meanwhile, heat the remaining milk and cream in a saucepan without reaching a boil.

3. Cooking the custard

   Pour the hot liquid over the eggs while stirring, then return everything to low heat. Stir constantly with a spatula. The custard is ready when it coats the spoon and a line drawn with your finger stays clear.

4. Churning

   Incorporate the matcha paste into the custard. Let it cool completely in the refrigerator. Then pour into the ice cream maker until the texture is firm and creamy.

Chef's tips

• Never boil the custard once the eggs are added, or it will curdle.
• Use ceremonial grade matcha to avoid overly astringent bitterness.
• Strain the custard through a fine-mesh sieve before churning for a perfectly smooth texture.

Storage

Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.