Matcha Green Tea Ice Cream
Ingredients
- 15 gmatcha powder (sifted)
- 250 mlWhole milk (fresh)
- 250 mlCream (heavy liquid)
- 100 gWhite sugar
- 4 pcEgg (yolks only)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the freezer in an airtight container. Take out 10 minutes before serving to regain softness.
