Matcha Ice Cream
Indulge in the creamy, vibrant delight of homemade matcha ice cream, packed with health benefits and rich flavors.
Ingredients
Base Ingredients
- 360 ml 1 ½ cups whole milk
- 165 g ¾ cup sugar
- ¼ tsp ¼ tsp salt
- 2 to 3 tbsp 2 to 3 tbsp matcha (Japanese green tea powder) Use ceremonial grade for best quality.
- 480 ml 2 cups heavy whipping cream
Instructions
Preparation
- Freeze your ice cream bowl for 24 hours.
- In a medium saucepan, combine whole milk, sugar, and salt. Heat over medium heat, stirring constantly until sugar dissolves. Do not boil.
- Turn off heat and take ½ cup of the warm milk mixture in a small container, whisk in the matcha until smooth.
- Pour the matcha mixture back into the saucepan with the remaining milk and add heavy cream. Stir until combined.
- Cover and chill the mixture in the refrigerator for at least 2 hours.
- Churn the chilled mixture in your ice cream maker for 15 to 20 minutes until it reaches the desired consistency.
- For a firmer texture, transfer to a container and freeze for a couple of hours.
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Notes
For best results, use high-quality matcha. Allowing the mixture to chill thoroughly enhances flavor. Experiment with sweetness and flavor layers for variety.