Green Tea Ice Cream
Indulge in the creamy, slightly earthy decadence of homemade Green Tea Ice Cream, a unique and sophisticated dessert that balances sweetness with the distinct flavor of matcha. Crafted with rich heavy cream, whole milk, and a touch of vanilla, this recipe integrates the vibrant green hue and antioxidant-packed punch of matcha powder. The process begins with a silky custard base, meticulously thickened to create a luxuriously smooth texture, while tempering ensures the perfect consistency without curdling. It's then churned to airy perfection and frozen to achieve a beautifully firm scoop. Perfect for matcha enthusiasts and anyone looking to elevate their dessert game, this green tea ice cream is ideal as a stand-alone treat or paired with fresh fruits, delicate pastries, or a drizzle of honey.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Matcha green tea powder
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.
In a separate bowl, whisk together the matcha green tea powder and the remaining sugar. This helps the matcha powder to dissolve more easily without clumping.
In a large mixing bowl, whisk the egg yolks until they become pale and thickened, about 2-3 minutes.
Slowly drizzle the warmed milk mixture into the beaten egg yolks, whisking constantly, to temper the eggs and prevent curdling.
Return the egg and cream mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not allow the mixture to boil.
Remove the saucepan from the heat and stir in the dissolved matcha green tea powder and the vanilla extract. Mix until the matcha is completely incorporated.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 15-20 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 162.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 429 mg | 33% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
