Japanese cuisine · Desserts & Sweets

Matcha Ice Cream

Creamy ice cream made from egg yolks, cream and bold matcha – earthy-green and churned by hand with no ice cream maker.

Ingredients · for 4 servings

• 300ml whole milk
• 250ml cream
• 5 egg yolks
• 120g sugar
• 3 tbsp matcha powder
• 1 pinch salt

Instructions

1. Stir the matcha powder with 3 tbsp of the milk in a bowl until smooth and lump-free; heat the remaining milk with the cream until it steams at the edge.
2. Beat the egg yolks with the sugar and salt for 3–4 min. until pale and creamy and the sugar has fully dissolved.
3. Stream the hot milk-cream mixture into the egg yolks while whisking, then return everything to the pot and cook over gentle heat for 6–8 min. until it coats the back of a spoon – it must not boil.
4. Stir in the prepared matcha, pass the custard through a sieve and cool it quickly to room temperature in an ice-water bath.
5. Pour the mixture into a shallow container and freeze for 4 hrs., stirring vigorously with a fork every 45 min. to prevent large ice crystals from forming.
6. Move to the fridge 20 min. before serving and scoop into quenelles with a spoon dipped in hot water.