Matcha Ice Cream (Yields 1 Quart)

There’s something uniquely captivating about matcha ice cream. Its stunning emerald hue, distinctive earthy notes, and subtly sweet creaminess offer a dessert experience unlike any other. While readily available in specialty stores, making it at home allows you to control the quality of ingredients, adjust sweetness to your preference, and achieve that perfect, velvety texture that store-bought versions often lack.

If you’re ready to whisk away to a world of culinary tranquility, this recipe will guide you through creating a full quart of vibrant, homemade matcha ice cream – a delightful treat for any occasion.

Why Make Matcha Ice Cream at Home?

• Superior Flavor: Using high-quality matcha powder ensures an authentic, deep flavor that mass-produced versions can’t match.
• Controlled Ingredients: No artificial colors, flavors, or excessive sugars. You know exactly what goes into your dessert.
• Perfect Texture: Achieving that ideal smooth, melt-in-your-mouth consistency is incredibly satisfying.
• Impress Your Guests: A unique and elegant dessert that’s sure to leave a lasting impression.

The Recipe: Homemade Matcha Ice Cream

This recipe uses a classic custard base, which results in the creamiest, most decadent ice cream.

Yields: 1 Quart Prep time: 20 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes (depending on your machine) Freeze time: 2-4 hours

Equipment:

• Medium heavy-bottomed saucepan
• Whisk
• Fine-mesh sieve
• Large bowl (for ice bath)
• Airtight container for storage
• Ice cream maker (with pre-chilled bowl, if applicable)

Ingredients:

• 1 tablespoon (6 grams) high-quality matcha powder (ceremonial or good culinary grade)
• 2 tablespoons hot water (not boiling)
• 1 ½ (355 ml) cups heavy cream
• 1 ½ (355 ml) cups whole milk
• ¾ cup (150 grams) granulated sugar
• Pinch of salt
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Matcha: In a small bowl, whisk the matcha powder with the 2 tablespoons of hot water until a smooth, lump-free paste forms. Set aside.
2. Heat the Dairy: In a medium heavy-bottomed saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Stir constantly until the sugar dissolves and the mixture is hot and steamy, but not boiling. Remove from heat.
3. Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks until light and creamy. Slowly, in a steady stream, ladle about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This step, called tempering, prevents the eggs from scrambling.
4. Return to Pan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
5. Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes). Do not let it boil. If you have a thermometer, aim for 170-175°F (77-79°C).
6. Add Matcha and Strain: Remove the saucepan from the heat. Stir in the prepared matcha paste and vanilla extract until thoroughly combined. For an incredibly smooth texture, strain the custard through a fine-mesh sieve into a clean bowl. This removes any potential cooked egg bits or matcha lumps.
7. Chill Thoroughly: Place the bowl with the custard over an ice bath (a larger bowl filled with ice and a little water). Stir occasionally until the mixture cools completely. Once cooled, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for a smooth ice cream.
8. Churn the Ice Cream: Once the custard base is completely chilled, pour it into your ice cream maker bowl (which should be pre-chilled according to your manufacturer’s instructions). Churn for 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
9. Freeze to Firm: Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. Freeze for an additional 2-4 hours, or until firm enough to scoop.

Tips for Success

• Matcha Quality Matters: Investing in a good quality ceremonial or culinary grade matcha will significantly impact the flavor and vibrant green color of your ice cream. Avoid cheap, dull-looking powders.
• Whisk the Matcha Well: Ensure there are no lumps in your matcha paste before adding it to the custard. Sifting the powder beforehand can also help.
• Don’t Rush the Chill: A properly chilled base is the secret to smooth, creamy ice cream. If the base isn’t cold enough, the ice cream maker won’t be able to churn it effectively, leading to an icy texture.
• Store Properly: An airtight container with plastic wrap pressed directly on top prevents ice crystals from forming during storage.
• Serving Suggestions: This ice cream is fantastic on its own, but also pairs wonderfully with a sprinkle of toasted sesame seeds, a drizzle of red bean paste, fresh berries (raspberry sauce), or a few pieces of mochi.

I hope you make this smooth and creamy treat, and if you do, please tag me on Instragram @goodeatsbymimi.  I would love to hear from you and see your photos!  Enjoy!!