Green Ice Cream
A smooth and creamy dessert featuring matcha, this green ice cream is refreshing and perfect for any season.
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowl
- Fine Mesh Sieve
Ingredients
- 1 cup whole milk (236 ml)
- 3/4 cup granulated sugar (150 grams)
- 4 large egg yolks
- 1 tsp. vanilla extract
- Pinch salt
- 2 Tbsp. ceremonial matcha (optional, 12 grams)
- 2 cups heavy cream (473 ml)
Instructions
- Prepare your ice cream bowl according to the manufacturer's instructions, typically chilling for at least 24 hours.
- In a medium saucepan over medium heat, combine milk, sugar, egg yolks, and vanilla extract. Stir constantly until the mixture reaches about 170°F (77°C), being careful not to boil.
- If using matcha, mix it with a few tablespoons of the hot milk mixture to create a smooth paste, then stir it back into the custard.
- Pour the heavy cream into a large mixing bowl and strain the custard through a fine-mesh sieve to remove any lumps.
- Cover and refrigerate the mixture for at least 8 hours or overnight.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer to a freezer-safe container and freeze for 4 hours or overnight for a firmer texture.
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Notes
Store in an airtight container for up to two weeks. Use parchment paper on the surface to prevent ice crystals.