Matcha Ice Cream

By Sudachi · 240 min

Ingredients

Instructions

1. Pour the whole milk and heavy cream into a saucepan and heat over medium, stirring, until bubbles form at the edges (about 60-70 °C).
2. Whisk the egg yolks, sugar and cornstarch in a heatproof bowl until pale and smooth.
3. Whisk in one ladle of the hot milk mixture to temper the eggs, then gradually add the rest while whisking.
4. Wipe the pan clean, pour the mixture back in through a sieve, then sift in the matcha powder.
5. Heat on low to medium-low and whisk until the matcha is fully combined.
6. Stir constantly with a silicone spatula, scraping the bottom, until the mixture is thick like custard, then remove from the heat.
7. Transfer to a steel bowl set in an ice bath and stir for a few minutes. Cover the surface with plastic wrap and cool for 10-20 minutes, until cool to the touch.
8. Pour into a wide lidded container and freeze for 30 minutes.
9. Whisk for 1 minute, then return to the freezer. Churn every 30-45 minutes for 3-4 hours, switching to a spatula and scraping the sides into the center if it gets too hard to whisk.
10. Freeze for a further 2-3 hours (longer if needed) until firm.
11. Let it sit out for 5-10 minutes before scooping.

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

More recipes with

EggMilkCreamHeavy cream