Summer is upon us and we are constantly looking for ways refreshed ourselves and beat the heat! This is a favorite in our household; the Matcha Green Tea flavor is crisp and refreshing without feeling too rich and heavy. I usually double this recipe since we have two ice cream makers and we like to share.
If you have a Kitchen Aid Ice cream maker attachment, consider tenting it with aluminum foil. This attachment required a lot of troubleshooting as our ice cream would never freeze up. After many failed experiments I found refrigerating the custard overnight and tenting with aluminum foil did the trick! I am sure our warm climate causes the bowl to melt faster than it can freeze the ice cream. Just wrap foil around it as pictured below – viola, more insulation!
If you don’t have an ice cream maker I recommend this tried and true Cuisine Art. We’ve had ours for almost 10 years and it hasn’t disappointed!
How do you know when to stop churning? Your ice cream should be frozen throughout; it will still be soft (similar to soft-serve ice cream) before it is put into the freezer but there should be no liquid left. If you stop the churning prematurely, you will end up with very hard, dense ice cream once you put in in the freezer.
Also, make sure you grab a super-cute, messy-haired, paddle licker; they are handy to have around for clean up.
Matcha Green Tea Ice Cream
Prep time: 15 minutes
Total time: about 6-12 hours
1 to 1 1/2 T (to taste) Matcha Green Tea powder
1 C Whole Milk
2 C Heavy Whipping Cream
2 Large Eggs + 1 Egg Yolk
1 C Sugar
1. In a large bowl, whisk the Matcha Green Tea powder to remove any lumps. Add 1/2C Whole Milk and whisk until well blended. Add the remaining Whole Milk and Heavy Whipping Cream, whisk until blended.
2. Transfer Matcha, Milk and Cream mixture to a medium sauce pan on low until heated throughout, mixing frequently and being careful not to scald the milk.
3. Meanwhile, mix the Eggs, Egg Yolk and Sugar in a large bowl. Add about 1C of the heated cream mixture to the bowl and whisk until well blended. Add remaining heated mixture, blend well with a whisk.
4. Allow the custard mixture to cool on the counter for 10 minutes, blend with a whisk once more. Refrigerate mixture for at least 6 hours (I recommend overnight).
5. Follow the manufacturer’s instructions on your ice cream maker for churning instructions (usually 25-35 minutes)
6. Serve immediately if you prefer softer ice cream, or place in a airtight container in the freezer for a few hours to firm up. Enjoy!