I am seriously having a love affair with my ice cream maker. I can’t stop thinking up new flavor combinations to make ice cream with! This week I made an Asian classic – matcha green tea ice cream.
Improving my ice cream recipe
This time I changed up my recipe a bit and added egg yolks. I didn’t like how my last batch of ice cream lacked that really creamy texture of ice cream, so I thought adding egg yolks would take it there. The process I followed is very similar to that of my matcha creme brulee recipe except I added a cup & a half of whole milk.
The importance of tempering the eggs
For this recipe, what you essentially want to make is a matcha custard before it goes into the ice cream maker. I combined the dairy products, matcha powder, and vanilla in a sauce pan and heated up the milk over low heat. I then combined the eggs and sugar in a small bowl. Before adding them to the matcha milk, you want to temper the mixture to make sure that the eggs don’t cook…which happens reaaalllyyy easily. This happened to me a few times as I was testing the recipe, so make sure to temper!
Finishing off the recipe
After tempering the eggs, add them to the matcha milk and stir until it is well combined and the sugar melts. The rest of the process is taken care of by the ice cream machine and the freezer. You can eat the ice cream after it comes out of the ice cream machine but for a harder, creamier texture, stick it in the freezer overnight.
I actually like this recipe better than my first attempt at ice cream because the egg yolks make the ice cream much creamier. Plus who doesn’t like matcha ice cream?! This is the second of many many more flavors. I already have another one in the works! Can anyone say cereal milk ice cream?!
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Matcha Green Tea Ice Cream
Ingredients
- 1 cup whole milk
- 1 ½ cup heavy cream
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup sugar
- 5 egg yolks
Instructions
- Whisk together whole milk, heavy cream, matcha powder, and vanilla extract in a small sauce pan. Heat over low heat until the milk is warm (about 5 minutes). Stick your finger in the milk to test that the milk is warm. Add a pinch of salt and stir.
- Mix sugar and egg yolks in a small bowl. Add a spoonful of the matcha milk mixture and whisk until it is well incorporated. This is called tempering. We are raising the temperature of the eggs so they don't cook when you combine them with the warm milk.
- After tempering the egg yolks, add them to the matcha milk. Stir until the sugar melts.
- Pour the custard into the ice cream maker and churn for 20 minutes.
- Pour the ice cream into a freezer safe container and freeze for 3-4 hours or overnight.
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