Matcha Ice Cream Recipe

Recipe at a Glance

Makes about 1 quart (4 to 6 servings). Active time 30 minutes, freeze time 4 hours.

Churned Method: What You Need

- 2 tbsp (12g) ceremonial or premium grade matcha - 1/4 cup (60ml) whole milk, warmed - 2 cups (480ml) heavy cream - 1 cup (240ml) whole milk - 3/4 cup (150g) granulated sugar - 4 large egg yolks - Pinch of salt

Equipment: ice cream maker, medium saucepan, whisk, fine mesh strainer.

Churned Method: How to Make It

1. Whisk matcha with 1/4 cup warm milk until completely smooth. Set aside. 2. In a saucepan, combine heavy cream, remaining milk, and half the sugar. Heat over medium until steaming (do not boil). 3. In a bowl, whisk egg yolks with remaining sugar until pale and thick. 4. Slowly pour the hot cream mixture into the egg yolks while whisking constantly (tempering). Pour back into the saucepan. 5. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170 to 175F / 77 to 80C). 6. Remove from heat. Whisk in the matcha mixture and salt. 7. Strain through a fine mesh strainer into a bowl. Cover with plastic wrap pressed directly on the surface. 8. Refrigerate until completely cold, at least 4 hours or overnight. 9. Churn in an ice cream maker according to manufacturer's instructions (20 to 25 minutes). 10. Transfer to a container and freeze for at least 4 hours until firm.

No-Churn Method

No ice cream maker needed.

1. Whisk 2 tbsp matcha with 2 tbsp warm milk until smooth. 2. Beat 2 cups heavy cream to stiff peaks. 3. Fold in one 14 oz can sweetened condensed milk and the matcha mixture. 4. Pour into a loaf pan, cover with plastic wrap, and freeze for 6 hours or overnight.

The no-churn version is slightly icier than the churned version but still delicious.

Tips for the Best Result

Use ceremonial or premium grade matcha. The ice cream is a showcase for matcha flavor -- quality matters more here than in baking.

Do not skip tempering the eggs. Adding hot liquid directly to eggs will scramble them. Always add hot liquid slowly while whisking.

Chill the custard completely before churning. Warm custard produces icy, grainy ice cream.

Press plastic wrap directly on the surface of the custard while chilling to prevent a skin from forming.