Green Tea Ice Cream with Matcha Sauce
Indulge in the creamy, earthy delights of Green Tea Ice Cream with Matcha Sauce, a dessert that perfectly blends the richness of a classic custard base with the bold, antioxidant-packed flavors of matcha green tea. Made with whole milk, heavy cream, and a touch of vanilla, this homemade ice cream is infused with vibrant matcha powder for a refreshing twist. The luscious texture comes from carefully tempered egg yolks, ensuring a silky finish in every bite. To elevate the experience, a simple yet elegant matcha sauce prepared with honey adds a sweet, slightly bitter complement that enhances the overall flavor. This gourmet treat is an irresistible fusion of Japanese-inspired flavors, perfect as a light but indulgent dessert for matcha lovers.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 0.75 cup Granulated sugar
- 2 tablespoons Matcha powder
- 4 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 0.33 cup Water (for matcha sauce)
- 2 tablespoons Honey (for matcha sauce)
- 1 teaspoon Matcha powder (for matcha sauce)
Instructions
In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves (do not let it boil).
In a small mixing bowl, whisk the egg yolks until smooth and slightly pale in color.
Gradually pour about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly, to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring continuously with a wooden spoon or silicone spatula.
Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of the spoon (about 170–175°F). Do not let it boil.
Remove the saucepan from the heat and whisk in the matcha powder and vanilla extract until fully dissolved and smooth.
Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature, then cover with plastic wrap directly on the custard's surface to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions, then transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
To make the matcha sauce, whisk together the matcha powder, honey, and warm water in a small bowl until smooth and slightly thickened.
Serve the green tea ice cream with a drizzle of matcha sauce on top. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 33.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 126 mg | 3% | |
*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.
