A delicious summer treat, this matcha ice cream is made with matcha powder, eggs, cream and whole milk. You’ll love making this delicious Japanese dessert at home.
In a medium heavy-bottomed pot, bring the cream, milk, and salt to a simmer over medium-low heat.
In a bowl, whisk together the eggs, sugar, and matcha. If the matcha does not completely dissolve, pour in about 1 cup (250 mL) of the hot cream mixture in a slow stream, whisking vigorously.
And the whisked-egg mixture into the pot with the cream. Cook, stirring constantly with a wooden spoon or heatproof spatula, over medium-low heat, until thick enough to coat the back of spoon, or registers 165°F (74°C) on an instant-read thermometer, about 7-10 minutes.
Immediately pour the custard through the sieve into the stainless-steel bowl.
Cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
Freeze in the ice cream maker, following manufacturer’s instructions (usually about 20 minutes). Transfer to an airtight container, and let it harden in the freezer.
Serve with whipped cream, and/or any other sundae garnishes of your choice.
Notes
Hana Dethlefsen’s recipe from the One World Kitchen series, brought to you by Gusto TV. Republished with permission.
When you're making the custard, be sure not to let the mixture boil as it will start to cool and scramble the eggs.
Serve with whipped cream and any other favourite sundae toppings
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