Matcha is powdered Japanese green tea. With all the fancy tea shops popping up these days, you should have no problem finding it. It tints the ice cream a smooth subtle green and gives it a nice gentle bite.
Makes 1 quart (1 L)
Ingredients
- 2 cups (500 mL) heavy cream
- 1 cup (250 mL) whole milk (or half-and-half for creamier consistency)
- 1/4 teaspoon (1 mL) kosher salt
- 6 large yolks
- 2/3 cup (160 mL) granulated sugar
- 2 tablespoons (30 mL) matcha powder
- Ice cream maker
Garnishes (optional)
- Whipped cream
- Japanese red bean paste
- Cornflakes
- Diced fresh fruit, such as oranges and cherries
Directions
- Have ready a medium stainless-steel bowl sitting on top of another bowl with ice. Place a fine-mesh sieve in the top bowl.
- In a medium heavy-bottomed pot, bring the cream, milk, and salt to a simmer over medium-low heat.
- In a bowl, whisk together the eggs, sugar, and matcha. If the matcha does not completely dissolve, pour in about 1 cup (250 mL) of the hot cream mixture in a slow stream, whisking vigorously.
- And the whisked-egg mixture into the pot with the cream. Cook, stirring constantly with a wooden spoon or heatproof spatula, over medium-low heat, until thick enough to coat the back of spoon, or registers 165°F (74°C) on an instant-read thermometer. Do not let it boil. Immediately pour the custard through the sieve into the stainless-steel bowl. Cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
- Freeze in the ice cream maker, following manufacturer’s instructions. Transfer to an airtight container, and let it harden in the freezer.
- Serve with whipped cream, and/or any other sundae garnishes of your choice.