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JapaneseAuthentic Cuisine

Matcha Ice Cream

Serves 4 to 6 Dessert vegetarian, Desserts

Matcha Ice Cream

In the serene tea houses of Kyoto, Matcha Ice Cream is a cherished treat, crafted with the precision and care that the tradition demands. The recipe has been lovingly adapted for home kitchens, where it carries the spirit of sharing. Unlike its commercial counterparts, this version embraces a generous hand with fat and a careful balance of salt, creating a richness that speaks to its origins.

Each spoonful offers a smooth, creamy texture that melts effortlessly on the tongue. The bold, grassy notes of matcha are perfectly complemented by just the right amount of sweetness, making it a refreshing delight. This is a dessert that invites you to pause and savor, a moment of peace in the midst of the everyday.

Ingredients

  • 500 mlheavy cream
  • 200 mlwhole milk
  • 150 gsugar
  • 3 tbspmatcha powder
  • pinchfine sea salt

Method

  1. Begin by combining 500 ml of heavy cream and 200 ml of whole milk in a medium saucepan. Place the saucepan over low heat and gently warm the mixture, stirring occasionally, until it is just warm to the touch. This helps to dissolve the matcha and sugar evenly later on.
  2. In a separate bowl, whisk together 150 g of sugar and 3 tbsp of matcha powder. Add a pinch of fine sea salt to enhance the flavors. The sugar will help to break up any clumps in the matcha, ensuring a smooth mixture.
  3. Gradually add the sugar and matcha mixture to the warmed cream and milk in the saucepan. Stir continuously with a wooden spoon or spatula to prevent any lumps from forming. Continue stirring until the sugar is completely dissolved and the mixture takes on a uniform green color, indicating the matcha is fully incorporated.
  4. Increase the heat slightly to medium-low and continue cooking the mixture, stirring constantly. You want to reach a point where the mixture thickens slightly and coats the back of a spoon. This indicates that the custard base is ready.
  5. Remove the saucepan from heat and allow the mixture to cool to room temperature. Once cooled, transfer the mixture to a container, cover it, and place it in the refrigerator to chill thoroughly. This chilling step is crucial for developing the flavors and ensuring a smooth texture.
  6. Once the mixture is well chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. The ice cream should thicken and take on a creamy consistency, similar to soft serve.
  7. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Freeze until firm, which ensures the ice cream is scoopable.
  8. When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and enhance the creamy texture. Serve in bowls or cones, sharing the delight of homemade matcha ice cream with family and friends.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

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