Dessert

Matcha Ice Cream

Name: Matcha Ice Cream
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 480 ml heavy cream; 240 ml whole milk; 150 g granulated sugar; 4 pcs egg yolk; 15 g matcha powder ceremonial grade; 5 ml vanilla extract; 1 pinch salt

This vibrant green ice cream offers a unique taste experience, combining the earthy bitterness of ceremonial grade matcha with a sweet and creamy base. It's a refreshing dessert that's both exotic and comforting.

An original recipe by Forkin

Total time: 4 hr 35 min
Serves: 6
Difficulty: Medium
Per serving: 432 kcal

VegetarianGluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

480 mlheavy cream
240 mlwhole milk
150 ggranulated sugar
4 pcsegg yolk
15 gmatcha powder, ceremonial grade
5 mlvanilla extract
1 pinchsalt

Equipment

ice cream maker · saucepan · fine-mesh sieve · mixing bowl · whisk · airtight container

The method

Step by step

1
Whisk the egg yolks and granulated sugar together in a medium bowl until light in color and thick. Set aside.
About 3 min
Cook’s note: Whisk vigorously to incorporate air and dissolve the sugar.
2
In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until small bubbles form around the edges, but do not boil.
About 5 min
Cook’s note: Stir occasionally to prevent scorching the bottom.
3
Slowly temper the egg yolk mixture by gradually whisking about half of the hot cream mixture into the egg yolks. This prevents the eggs from scrambling.
About 2 min
Cook’s note: Pour in a thin stream while continuously whisking the egg yolks.
4
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon.
About 5 min
Cook’s note: Do not let it boil; if it gets too hot, the eggs will scramble. The temperature should be around 75-80°C (170-175°F).
5
Remove the custard from the heat. Sift the matcha powder into a small bowl, then whisk in a few tablespoons of the warm custard until a smooth paste forms. This prevents lumps.
About 3 min
Cook’s note: Use a fine-mesh sieve for sifting the matcha.
6
Stir the matcha paste and vanilla extract into the remaining custard until fully combined and the color is uniform.
About 2 min
Cook’s note: Ensure there are no streaks of matcha powder left.
7
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface with plastic wrap to prevent a skin from forming.
About 1 min
Cook’s note: Press the plastic wrap directly onto the surface of the custard.
8
Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled.
About 4 hr
Cook’s note: Chilling ensures the ice cream will churn properly and achieve a smooth texture.
9
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
About 25 min
Cook’s note: The churning time can vary depending on your ice cream maker.
10
Transfer the soft ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
About 3 hr
Cook’s note: For best results, place a piece of parchment paper directly on the surface of the ice cream before sealing the container.

Per serving

Nutrition

51%Score

Calories: 432.4kcal
Protein: 4.7g
Carbs: 29.5g
Fat: 34.1g
Sugar: 29.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover matcha ice cream in an airtight container in the freezer.