Homemade Matcha Ice Cream

Prepare the Matcha Infusion

In a small bowl, whisk together the matcha powder and a tablespoon of the granulated sugar. This helps to prevent clumping when added to the liquid. Set aside.

Create the Custard Base

In a medium saucepan, combine the heavy cream, whole milk, and the remaining granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until lightly colored. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.

Combine and Cook the Custard

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon. The custard should reach a temperature of about 170-175°F (77-79°C). Be careful not to let it boil.

Infuse with Matcha

Remove the custard from the heat and immediately whisk in the prepared matcha powder mixture until fully incorporated and smooth. Stir in the vanilla extract.

Chill the Mixture

Pour the matcha custard through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth final product. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Churn and Freeze

Pour the chilled matcha custard into an ice cream maker and churn according to the manufacturer's instructions. Once churned, the ice cream will be soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.

Serving Suggestions

Serve the Matcha Ice Cream on its own, with mochi, or as a complement to other Japanese desserts like red bean soup (azuki).

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

• Calories: Approximately 200-250 kcal
• Fat: 15-20g
• Carbohydrates: 15-20g
• Protein: 2-3g

Other Important Considerations for Nutrition

• Sugar Content: This ice cream contains a moderate amount of sugar. Adjust the amount according to your preference and dietary needs.
• Fat Content: The high fat content is primarily from heavy cream. Consider using a lower fat milk for a slightly healthier version, though the texture may be affected.
• Matcha Benefits: Matcha provides antioxidants, but the concentration is diluted within the ice cream.