How To Make Matcha Ice Cream
You don't know refreshing sweets until you try this matcha ice cream! This earthy dessert serves the perfect summer treat.
Ingredients
For Half and Half:
- 3 cups half and half
- 5 tbsp matcha, (green tea powder)
- 3⁄4 cup sugar
- 1⁄8 tsp kosher salt, or sea salt
For Whole Milk and Heavy Cream:
- 2¼ cups whole milk
- 3⁄4 cup heavy whipping cream
- 5 tbsp matcha, (green tea powder)
- 3⁄4 cup sugar
- 1⁄8 tsp kosher salt, or sea salt
For Low-Fat Milk and Heavy Cream:
- 2 cups milk, 2% reduced-fat
- 1 cup heavy whipping cream
- 5 tbsp matcha, (green tea powder)
- 3⁄4 cup sugar
- 1⁄8 tsp kosher salt, or sea salt
For Whole Milk and Light Cream:
- 1½ cups whole milk
- 1½ cups light cream
- 5 tbsp matcha, (green tea powder)
- 3⁄4 cup sugar
- 1⁄8 tsp kosher salt, or sea salt
Instructions
- Gather all the ingredients.
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In a medium saucepan, combine milk and heavy cream (or just Half and Half) and turn the heat to medium-low.
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Add sugar and salt and whisk together. Heat the milk mixture until sugar is dissolved, then turn off the heat. Remove the pot from the heat and never let it boil.
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Add 3 tablespoons of the milk mixture to the bowl of matcha and mix with a silicone spatula until the liquid absorbs matcha.
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Add 3 tablespoons of the milk mixture again and repeat until the liquid absorbs matcha.
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Add 3 tablespoons of the milk mixture again and repeat. The mixture starts to become pasty.
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Add 3 tablespoons of the milk mixture and loosen up the paste.
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Add 3 tablespoons of the milk mixture and now the matcha mixture is a thick liquid.
- Transfer the matcha mixture into the milk mixture and mix together.
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Change to the whisk and combine well. Then prepare an ice bath and a bowl that can sit in the ice bath. Transfer the matcha mixture into a fine-mesh sieve over the bowl.
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Press and strain the matcha left in the fine-mesh sieve. Let the matcha mixture cool on the countertop. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours.
- Transfer the mixture to the bowl and churn according to the manufacture's instructions.
- After 25 minutes, when the mixture is thickened and is not moving, turn off the ice cream maker.
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Transfer the ice cream into an airtight container. Freeze for at least 4 hours until the ice cream is firm and the flavor develops. Enjoy!
Recipe Notes
- If you're using an ice cream maker that requires the freezer bowl to be frozen, make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use this ice cream maker which does not require freezing the bowl.
- Matcha is a fine powder and you can't add it to the large volume of liquid because the powder becomes lumps as soon as it absorbs moisture. Therefore, we have to make matcha into the paste form before adding to the large volume of liquid.
Nutrition
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