Authentic Japanese Matcha Ice Cream
A rich and creamy Japanese-inspired Matcha Ice Cream that combines the subtle bitterness of green tea with smooth dairy, perfect for a refreshing, homemade dessert.
Equipment
- 1 Medium Saucepan
- 1 Silicone Spatula
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 airtight freezer container
Ingredients
- ¾ cup sugar
- ⅛ tsp Diamond Crystal kosher salt
- 5 Tbsp matcha green tea powder
- 2¼ cups whole milk for milk mixture, Option 1
- ¾ cup heavy cream for milk mixture, Option 1
Alternative Milk Mixture Options:
- Option 2: 3 cups half-and-half
- Option 3: 2 cups 2% milk + 1 cup heavy cream
- Option 4: 1½ cups whole milk + 1½ cups light cream
Instructions
- Prepare the Ice Cream Maker: Name: Ice Cream Bowl Prep: If your ice cream maker requires pre-freezing, ensure the bowl has been in the freezer for at least 24 hours. This step is crucial because a cold bowl allows the mixture to churn into creamy ice cream rather than remaining liquid. For machines that don’t require pre-freezing, like the one used here, you can skip this step—but always ensure the machine is at the correct operating temperature before use.
- Heat the Milk Mixture: Name: Milk Base Preparation: In a medium saucepan, combine your chosen milk mixture. For the classic option, mix 2¼ cups whole milk with ¾ cup heavy cream. Add ¾ cup sugar and ⅛ teaspoon kosher salt. Place the saucepan over medium-low heat, stirring occasionally until the sugar completely dissolves. Watch closely for small bubbles forming around the edges, but never allow the mixture to boil, as overheating can change the texture of the ice cream. Once the sugar is dissolved and the milk is warm, remove the pan from heat.
- Create the Matcha Paste: Name: Matcha Activation: Place 5 tablespoons of matcha powder in a medium bowl. To prevent lumps, gradually add 3–4 tablespoons of the heated milk mixture to the matcha and stir thoroughly with a silicone spatula until smooth. Repeat this process in four small additions, each time mixing until the matcha forms a thick, smooth paste. Take care to break up any dry clumps, ensuring a silky consistency. This gradual method preserves the vibrant color and deep flavor of the matcha.
- Combine Matcha and Milk Mixture: Name: Integrating the Base: Once the matcha paste is smooth, pour it back into the remaining milk mixture in the saucepan. Use a whisk to thoroughly combine until the mixture is fully uniform in color and texture. This step ensures even distribution of the matcha, preventing streaks or clumps in the finished ice cream.
- Strain the Mixture: Name: Silky Smooth Texture: Set a fine-mesh sieve over a large bowl or measuring cup that can sit in an ice bath. Pour the combined matcha and milk mixture through the sieve, pressing gently with a spatula to remove any remaining lumps. This step is critical for achieving a creamy, velvety ice cream without gritty or powdery spots.
- Chill the Mixture: Name: Refrigeration for Creaminess: Allow the strained mixture to cool briefly at room temperature. Then cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Thorough chilling is essential for proper churning—it helps the mixture thicken and creates a smoother texture in the final ice cream.
- Churn the Ice Cream: Name: The Creamy Transformation: Once chilled, give the mixture a final whisk and pour it into your ice cream maker. Churn according to your machine’s instructions, usually around 25 minutes, until the mixture thickens and resembles soft-serve ice cream. Pay attention to consistency; it should hold its shape and no longer flow freely when stirred.
- Freeze for Firmness: Name: Setting the Ice Cream: Transfer the soft-churned ice cream into an airtight freezer-safe container. Seal tightly to prevent ice crystals from forming. Freeze for at least 4 hours, allowing the ice cream to firm and the flavors to fully develop. Longer freezing is fine, but for the best texture and vibrant green color, consume within two weeks.
- Serve and Enjoy: Name: Presentation and Tasting: Scoop the ice cream into small bowls or dessert dishes. The creamy texture and delicate matcha flavor make it an elegant yet comforting treat. Enjoy as a standalone dessert or pair with fresh fruit, mochi, or sweet red bean for a traditional Japanese-inspired twist.
Notes
- Always use high-quality, culinary-grade matcha for the best flavor and vibrant green color.
- Gradually mixing matcha with a small amount of warm milk prevents clumps and ensures a smooth base.
- Do not boil the milk mixture; overheating can cause a grainy texture.
- Thoroughly chill the ice cream mixture before churning to achieve a creamy consistency.
- Store in an airtight container to prevent ice crystals and maintain flavor.
- Homemade ice cream tastes best within two weeks; flavor and texture can diminish over longer storage.
- Experiment with milk mixture options to adjust creaminess and fat content to your preference.