All you need are a few basic ingredients to make aromatic, creamy Matcha green tea ice cream (Matcha ice cream), which is the ideal treat on a sunny day! With the help of this freshly made recipe, you may enjoy the real flavors of Japan in your own home.
Matcha Green tea ice cream (Matcha ice cream) is a beloved Japanese ice cream flavor that is both sweet and cooling.
In Japan, green tea is one of the most well-liked tastes in desserts, especially ice cream.
The term "green tea ice cream/matcha green tea ice cream" is slightly confusing because matcha powder, not tea, is used to make this ice cream. In Japan, the terms green tea and ice cream are practically never used together.
Matcha VS. GREEN TEA
The same plant (Camellia sinensis) is used to produce both types of traditional Japanese tea. However, what separates them?
Special green tea leaves that have been ground into a fine, bright green powder are called matcha. Only tea leaves cultivated in shade are used to make matcha, which means the leaves never see direct sunlight.
Green tea (緑茶), on the other hand, is cultivated from leaves left in the sun. This type of tea is often found in tea bags or sold as loose leaves.
Matcha powder differs from green tea because foods that use matcha contain the actual tea leaves themselves, but green tea-infused foods are simply water infused with the flavor of the tea leaves.
INGREDIENTS
- Hot water
- 1 tablespoon matcha green tea powder
- 2 large egg yolks
- 3/4 cup whole milk
- 5 tablespoons granulated white sugar
- 3/4 cup heavy cream, whipped
How to make GREEN TEA / MATCHa ICE CREAM
1. Start by mixing matcha tea powder and hot water in a small bowl. After two ingredients are mixed well, keep them aside.
2. In a medium pan, add the egg yolks and whisk them very slightly. Keep in mind that, you should not heat the pan.
3. Put the sugar into that pan and mix it gently with the egg yolks.
4. Mix thoroughly as you gradually add milk to the egg and sugar mixture.
5. Heat the egg mixture in the pan over low heat while constantly stirring to prevent burning.
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6. Once the mixture begins to slightly thicken, turn off the heat and soak the bottom of the pan in ice water to help the egg mixture cool down.
7. Now it's time to add the water and matcha powder mixture (previously prepared) to the egg mixture. Then thoroughly mix the ingredients together while the pan is soaked in ice water (to keep cooling the mixture).
8. Whip the heavy cream until it reaches the desired thickness.
9. To the egg and matcha mixture, pour this whipped heavy cream. Use a spatula to slowly incorporate each ingredient until well combined.
10. Put the matcha ice cream mixture in an ice cream maker, and then churn it according to the manufacturer's instructions. An ice cream machine is helpful, but if you're not using one, the liquid needs to be kept in the freezer until it has solidified in an airtight container.
11. After that, transfer the mixture to a covered freezer-safe container and freeze for at least eight hours before serving.
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| Image from nutribullet |
TIPS FOR Making Matcha green tea ice cream / matcha ice cream
There are typically three types of matcha available for purchase: ceremonial, premium, and culinary grade.
Due to the effort that must be given to its cultivation, matcha is considered an expensive product. Matcha of top quality (ceremonial and premium) is used for drinking and comes in a rich, vibrant green color. The "lower grades" are mostly used in cooking, like in this recipe. As time passes on, matcha oxidizes and gets a yellowish color. You should really not buy a big quantity of matcha for your home unless you own a commercial restaurant.
Make sure you freeze your ice cream bowl for 24 hours before starting to make the matcha ice cream (matcha green tea ice cream). If it's not cool enough, even after 30 minutes of churning, you can still get liquid. In the case that you do not have an ice cream maker.
Matcha is a fine powder, and you can't mix it with a lot of liquid since it will lump up as soon as it gets wet. As a result, you must first convert matcha into a paste before adding it to the considerable amount of liquid (milk mixture in this recipe).
You must chill the matcha ice cream mixture in the refrigerator for at least 4 hours in order to properly start the churning.
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