Matcha Green Tea Ice Cream

Creamy, earthy, and refreshingly unique — this Matcha Green Tea Ice Cream brings the subtle bitterness of premium Japanese matcha together with the sweetness of homemade ice cream. Perfect for summer or any time you crave a cool, flavorful treat.

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 2 tablespoons high-quality matcha green tea powder

• 4 large egg yolks

• 1 teaspoon vanilla extract (optional)

Instructions:

1. Whisk the Matcha
   In a small bowl, sift the matcha powder to remove lumps. Whisk it with 2 tablespoons of warm milk until smooth and fully dissolved.

2. Heat the Base
   In a saucepan, heat the milk, heavy cream, and half of the sugar over medium heat. Stir occasionally until it’s warm but not boiling.

3. Temper the Eggs
   In a separate bowl, whisk the egg yolks with the remaining sugar. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Then pour the egg mixture back into the saucepan.

4. Cook the Custard
   Cook over low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens and coats the back of the spoon (about 170–175°F or 77–80°C). Don’t let it boil.

5. Mix in Matcha
   Remove from heat and whisk in the prepared matcha mixture and vanilla extract if using.

6. Chill the Base
   Strain the mixture through a fine mesh sieve into a bowl. Let it cool, then cover and refrigerate for at least 4 hours or overnight.

7. Churn & Freeze
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 2 hours before serving.

Tips:

• Use ceremonial grade matcha for a brighter color and richer taste.

• For a dairy-free version, substitute with coconut milk and coconut cream.

Serving Suggestion:

Top with sweet red bean paste or sprinkle with toasted sesame seeds for a traditional Japanese twist.