During the warm summer months, ice cream is the most wanted dessert at our house. I always have a couple of store-bought tubs in the freezer. The flavors are limited though as I only buy egg-free ice cream because a member of the family has egg allergy. That changed when Ro-Ri San presented me with an ice cream maker late last summer. I have been having fun coming up with all sorts of combinations like Red Bean and Corn Ice Cream and Ginger Tea Ice Cream.
The Japanese green tea or matcha ice cream is relatively new to me. Growing up, we had red bean ice cream, corn ice cream, durian ice cream, and yam ice cream but not matcha ice cream. I only discovered this delicious ice cream as an adult and absolutely fell in love with it! Out here, you can only get matcha ice cream at a Japanese restaurant but with an ice cream maker you can make as much of it as your heart desires.
One big plus here in the Midwest is that we are blessed with very rich and creamy milk that makes excellent ice cream. Because of that the ice cream is not icy and does not need much thawing. Here’s to the best of summer!
Now let us make the ice cream together…
- 1½ cup (360ml) whole milk or half-and-half
- 2 cups (480ml) heavy cream
- ¾ cups (165g) sugar
- ¼ tsp salt
- 1 tbsp matcha**
Freeze ice cream bowl for 24 hours.
Combine whole milk or half-and-half, sugar, and salt in a medium sized saucepan over medium heat. Do not let milk come to a boil. Stir until sugar dissolves. Turn off heat.
Transfer half cup warm milk to a small container. Add matcha and whisk vigorously till incorporated. Pour into warm milk. Also pour in cream and stir to combine. Cover and refrigerate for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Give chilled mixture a good stir before pouring into frozen bowl. Churn until desired consistency, about 15 to 20 minutes.
If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
**For a stronger matcha flavor, use up to 3 tablespoons of matcha.
It is absolutely delicious served immediately. If a firmer consistency is preferred, transfer ice cream to a container and freeze for a couple of hours before serving.
This wonderful ice cream can be made more special topped with some anko (sweet azuki bean paste) and bits of yōkan (agar-agar). I had this delightful combination when vacationing in Nara, Japan some years back. For a simple yōkan, please check out my Yōkan Jelly Dessert.
Enjoy…..and have a wonderful day!