Matcha Green Tea Ice Cream (Ice Cream Machine)
This homemade version of matcha green tea ice cream is easy to make using an ice cream maker. Tips for achieving a perfect creamy texture are shared below! Don’t have an ice cream maker? Don’t worry! Check out my recipe for no-churn matcha ice cream instead.
Servings: 6 people
Calories: 281kcal
Ingredients
- 1 ¾ cup whole milk
- 1 ¼ cup heavy cream
- 3 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 1/4 cup 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 and heat until the mixture reaches 170 degrees F.
- Strain the mixture into a bowl and let it cool in the fridge for at least 3 hours or overnight. This might seem like a long time but the colder your cream is the creamier your ice cream will be.
- Pour the custard into the ice cream maker and churn for 10-15 minutes until the ice cream is a little bit harder than soft serve ice cream.
- Pour the ice cream into a freezer safe container and freeze for 4 hours or overnight. I usually do it overnight.
Video
Nutrition
Serving: 0.25cup | Calories: 281kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 212mg | Sodium: 227mg | Potassium: 116mg | Sugar: 20g | Vitamin A: 990IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1mg