Refreshing ice cream is the perfect treat for a hot summer day, and adding a little matcha to the mix makes it a little bit healthier, or so we’ll say. 
A beautiful pastel color, this rich and indulgent ice cream is sure to please, and is surprisingly easy to make!
When it comes to green tea ice cream, there are two main types I’ve noticed: rich, creamy, custard like ice cream, and light, intensely flavored ice cream that’s like a sorbet. Growing up eating rich and creamy vanilla ice cream, I can appreciate the light green tea ice cream, but I really LOVE a custard. So, my take on green tea ice cream involves a custard. It might be richer dessert because of it, but the flavor is well worth it!
Now, for this ice cream recipe, you’re going to need an ice cream maker. It doesn’t have to be a fancy one, it can even be one of those balls you throw around and shake to make it, but some type of ice cream maker is required. I’m working on a recipe that does not require one, so if you don’t have one, stay tuned! It will have a similar taste, but keep in mind that the texture of ice cream from a maker just cannot be beat. So if you’re an ice cream lover, having a ice cream maker at home is so worth it! Invest in one now and you’ll never be eating store bought ice cream again!
Ice cream is one of those things that if you’re going to make it, you just have to go all out to make it worthwhile. It does take a little time, but that’s where all the magic happens! Once you’ve put in the time, imagine how amazing it will feel to serve people home made ice cream, completely from scratch! Once you’ve tasted it, you’ll be glad you did!
To spice up the recipe a little bit, it’s really easy to customize the flavor! Try mixing in some lemon, orange or maybe raspberry to get a fruity twist, or keeping it more traditional with a little ginger!
Recipe – Matcha Green Tea Ice Cream:
– Freeze any bowls, utensils, and equipment you will be using for at least 12 hours. Perfectly chilled utensils are key to make really excellent ice cream! In a medium pot bring the milk and heavy cream just to a simmer over medium high heat. Remove from heat.
– In a separate bowl, whisk together the egg, sugar and matcha powder.
– Carefully pour the warmed milk into the egg mixture a little at a time, stirring the whole time.
– Pour the mixture back into the pot, and bring the mixture to 175 degrees. If you don’t have a thermometer, it’s going to be just before boiling. Once at 175 degrees, continue cooking for at least one minute, stirring constantly. If it doesn’t stay at 175 degrees long enough, it may be waxy tasting and risk having under cooked egg!
– Transfer the mixture back into the bowl and place the bowl in a tub of ice water to bring the temperature down quickly. Once cooled, transfer to a bowl and chill in the fridge for about three hours until completely chilled. Pour the custard into your ice cream maker and let churn for 15-20 minutes, just until firm enough that the ice cream forms peaks on when stirring.
– Transfer to a bowl and freeze until fully set, about 45 minutes.
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