Today’s recipe is for one of my favorite ice-cream flavors: matcha! Matcha is a Japanese tea powder, finely ground from a particular kind of green tea. It packs a lot of flavor and it can be used to make beverages, to bake or to make ice-cream, like today’s. I’m particularly fond of matcha and recently my friend brought me some after his holiday in Japan. Matcha has recently enjoyed quite the popularity in the West, you can find dozens of recipes that make use of it, but today I will teach you how to make one of my favorite things in the world… ice-cream! Matcha works great as an ice-cream flavor because it makes it very light and refreshing, with a great balance between mild sweetness and a touch of bitterness. You can find matcha powder in specialized tea shops, Asian stores, online or even in big supermarkets.
Cooking Time: 10 min | Cooling Time: 3h | Freezing time: 4-5h Serves: 1.5l
What you’ll need:
- 4 egg yolks
- 130g Caster sugar
- 500ml whole milk
- 300ml double cream/heavy cream
- 3 Tbsp matcha green tea
- 1 Tbsp of whole milk
- Start by adding the milk and the cream to a saucepan. Gently warm them until it almost starts boiling – but do not let it boil.
- While the cream warms up, beat your eggs with the sugar until they’re pale and thick (you can do this manually). Now add the matcha powder and the tablespoon of milk to help things mix together.
- As soon as the milk and cream are warm, ladle a bit of this mixture to the matcha and eggs, stirring continuously. Do it one more time so you temper the eggs – and avoid scrambling them. Once the eggs are tempered, you can add them to the pan where the milk and cream were gently simmering.
- Give it a good stir! Now that the milk and cream are combined with the eggs and sugar, you will need to simmer this under low heat (again, to avoid scrambling your eggs), stirring it continuously in an eight-shaped motion. The mixture will thicken up and you can test it by removing the wooden spoon out of the liquid: it will be ready once it coats the back of the spoon (if you run your finger through the liquid on the back of the spoon, it will create a clear clean path).
- Sieve this custard into the heatproof bowl. Give it a good stir and keep stirring until no more steam is coming out. At this stage, you can refrigerate it for 3 hours or overnight. Cover with cling film but make sure it is actually touching the liquid, so you don’t get a weird skin on top of it the next morning.
- The next day or about 3 hours later, you are ready to turn and freeze. Sieve it again to ensure there are no lumps in the mixture.
- If you don’t have an ice-cream machine, add the liquid to a freezable container and every half an hour or so, take it out and give it a good mix: this will prevent ice crystals from forming in your ice-cream. You will need to do this quite a few times, until your ice-cream reaches a consistency that makes it impossible to stir.
- If you have an ice-cream machine, use it according to the manufacturer’s instructions (every machine is different) and turn it for as long as necessary. Then freeze it for about 4-5 hours before serving.
- Serve with your favorite toppings (black sesame seeds go amazingly with this, but be as creative as you’d like!)