Have you ever considered trying matcha ice cream? Well, now is your chance to make some using our ceremonial grade matcha. Below you can find a tasty matcha ice cream recipe that makes about one quart.
Ingredients:
-4 cups half-and-half
-3/4 cup sugar
-1/4 tsp salt
-2 egg yolks
-2.5 tablespoons (15 grams) matcha powder
Instructions:
In a medium saucepan, heat half-and-half, sugar and salt over medium heat, stirring occasionally. Bring up to 170 degrees F, then lower heat to medium-low. Set aside about 1/2 cup in a small bowl.
Whisk yolks in a medium bowl. Temper yolks by slowly adding about 1 cup of warm cream mix while whisking. Add the egg mixture all at once to the saucepan, whisking briskly. Cook until custard thickens, 5-10 minutes. Do not allow it to boil, but bring it up to 175-180 degrees F.
Add matcha powder to reserved 1/2 cup warm half-and-half and whisk until smooth. Add to custard and whisk thoroughly.
Strain through a fine mesh sieve into a bowl. Allow to cool to room temperature, then cover and refrigerate overnight.
Whisk cold mixture. Pour into canister of ice cream maker and freeze according to manufacturer’s directions. Eat at once as soft-serve or transfer to covered container and freeze for several hours to have hard-serve ice cream.
Variations:
-Increase or decrease matcha powder to taste.
-Add finely grated zest of one lemon, about 1 tablespoon.
-Use 2 cups whole milk and 2 cups heavy cream instead of half-and-half.
