Description
A creamy and refreshing homemade matcha ice cream made with premium green tea powder for a vibrant color and earthy flavor. Perfect for matcha lovers!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tbsp matcha green tea powder (ceremonial or culinary grade)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, whisk milk, half the cream, and sugar over medium heat until the sugar dissolves. Do not boil.
- In a small bowl, whisk matcha with 2–3 tbsp warm milk from the saucepan to form a smooth paste. Add it back to the saucepan and whisk well.
- In another bowl, whisk egg yolks. Slowly pour in a small amount of the hot milk mixture while whisking constantly to temper the eggs.
- Pour the tempered eggs back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the remaining cream, vanilla, and a pinch of salt.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- Sift matcha powder before using to avoid clumps.
- If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until it reaches a creamy texture.
- Top with sweet red bean paste or mochi for a traditional Japanese touch.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: matcha ice cream, green tea ice cream, Japanese dessert, homemade ice cream