Homemade Matcha Green Tea Ice Cream [No Machine Needed!]

By Sudachi · 270 min

Ingredients

Instructions

1. Heat the milk and cream in a saucepan over medium heat, stirring, and remove from the heat once bubbles form at the edges (about 60-70 °C).
2. In a heatproof bowl, whisk the egg yolks, sugar and cornstarch until pale and smooth.
3. Whisk a ladle of the hot milk mixture into the yolks, then gradually add the rest while whisking.
4. Wipe the pan clean, pour the mixture back in through a sieve, and sift in the matcha.
5. Heat on low to medium-low, whisking until the matcha is fully blended, then keep stirring with a silicone spatula, scraping the base, until it thickens to a custard-like consistency. Remove from the heat.
6. Pour into a metal bowl set in an ice bath, stir for a few minutes, cover the surface with plastic wrap and cool for 10-20 minutes until cool to the touch.
7. Transfer to a wide lidded container and freeze for 30 minutes.
8. Whisk for 1 minute, then return to the freezer and repeat whisking every 30-45 minutes for 3-4 hours. If it gets too firm to whisk, switch to a spatula and scrape the sides into the centre.
9. Freeze for a further 2-3 hours until firm, then let it sit out for 5-10 minutes before scooping.

Summarized from Sudachi's video. Watch it for the details.

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