Treat family and friends to some delicious homemade Matcha Ice Cream. This simple eggless recipe is full of green tea flavor.
During the warm summer months, ice cream is the most sort after and requested dessert at our house. I always have a couple of store-bought tubs in the freezer. The flavors are limited though as I can only buy egg-free ice cream because a member of the family has egg sensitivities. That changed when Ro-Ri San presented me with an ice cream maker late last summer. I had fun coming up with all sorts of combinations like Red Bean and Corn Ice Cream and Ginger Tea Ice Cream.
The Japanese Matcha Ice Cream (Green Tea 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, we can only get Matcha Ice Cream at a Japanese restaurant. Sometimes I may find a rare tub or two at the grocery store. Good thing I can now make as much Matcha Ice Cream as I like with my ice cream maker. 🙂
Ceremonial grade Matcha (Japanese green tea powder) which comes in a small cans is expensive. For making ice cream, culinary grade matcha will suffice. For this batch of ice cream I used this organic matcha (the one in the bag on the left) with pretty good results. The color is not as vibrant as I would like it to be but the flavor is nice and strong. I paid $8.49 for a 2 ounce bag at their store near my house. Next time I will try either this Maeda-en or Kenko culinary grade matcha powder (affiliate links) because both have good on-line customer reviews.
Strongly flavored Matcha Ice Cream can be ever so slightly bitter. Fortunately, here in the Midwest we are blessed with creamy milk that makes excellent ice cream. Combined with the matcha, the green tea flavor is just right. I used the full 3 tablespoons of matcha.
- 1½ cup (360ml) whole milk
- 2 cups (480ml) heavy cream
- ¾ cups (165g) sugar
- ¼ tsp salt
- 2 to 3 tbsp matcha (Japanese green tea powder)**
- Freeze ice cream bowl for 24 hours.
- Combine whole milk, 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 until 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.
This Matcha Ice Cream is absolutely delicious served directly from the ice cream maker. If you prefer a firmer consistency, transfer the 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 Red Bean Mash) 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.
Here’s to the best of summer!
NOTE: This post was updated on September 5th, 2016 with pictures and an additional paragraph of write-up. Recipe remains the same.
Enjoy…..and have a wonderful day! 😎