Last updated on December 29th, 2018 at 10:49 am
I’m not in the very least embarrassed to share that when we were in Japan, I had ice cream at least once a day. Yes, at least…there were days when I got a little crazy. The hardest decision? Matcha or black sesame. But there were days when I ventured outside of that tasty comfort zone…there was yuzu, hojicha, sake, and many, many more. After some seriously delicious recipe testing, I am excited to offer you my fantastically wonderful matcha ice cream. This is the good stuff…full of matcha flavor, without all the extra sugar to distract you. And you get to use culinary matcha…no need to waste that extra money on the good stuff. FYI You should only be using that top shelf matcha with water…not even lattes.
My favorite part about making ice cream, is how it changes from when you finish churning it to after it freezes. After churning, it has a soft-serve ice cream thickness. Absolutely delicious. Then after you freeze it, it hardens and is also delicious, yet different. Are you a soft serve or regular kinda person?
Matcha Ice Cream
After some seriously delicious recipe testing, I am excited to offer you my fantastically wonderful matcha ice cream. This is the good stuff…full of matcha flavor, without all the extra sugar to distract you.
- 5 large egg yolks
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tbsp culinary matcha
- 1 1/2 cups heavy cream
- Put the bowl of your ice cream maker in the freezer.
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk and vanilla until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Sift the matcha into the mixture and mix well. Add the cream. Chill in the refrigerator overnight.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes.
- Transfer to a container you can freeze, cover with parchment paper, and freeze at least 4 hours.
I’ll always have a batch of this in my freezer, though I already know it won’t ever last long!