Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons matcha green tea powder (use high-quality for best flavor)
- 4 large egg yolks
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Matcha Base: In a small bowl, whisk together the matcha powder with 1/4 cup of hot water until smooth and set aside.
- Heat the Cream and Milk: In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and mixture is just about to simmer. Do not boil.
- Combine Egg Yolks: In a separate bowl, whisk egg yolks. Slowly pour in half of the hot cream mixture while whisking to temper the eggs.
- Mix Everything: Return the tempered eggs to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (about 170°F). Remove from heat.
- Incorporate Matcha & Flavor: Stir in the matcha mixture and vanilla extract. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to manufacturer instructions until creamy and smooth.
- Freeze & Set: Transfer to a lidded container and freeze for at least 4 hours until firm.
Notes
- Use high-quality matcha for a vibrant color and rich flavor.
- For a dairy-free version, substitute heavy cream and milk with coconut or almond milk.
- Ensure proper chilling before churning to achieve the best texture.
- Store in an airtight container to prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal Kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg