Matcha Green Tea Ice Cream Recipe (No Ice Cream Machine Required)
Indulge in the deliciousness of homemade matcha green tea ice cream with this easy recipe. No ice cream machine required! This creamy treat is made with full-fat milk, heavy cream, egg yolks, sugar, corn starch, and matcha powder. The process starts with heating the milk and cream, followed by combining egg yolks, sugar, and cornstarch. After mixing in the matcha powder, the custard is thickened on low heat. Once cooled, the mixture is transferred to a freezer-safe bowl and frozen in intervals, with regular hand churning for the best consistency. After a couple of hours in the freezer, the matcha ice cream is ready to be scooped and enjoyed. Don't forget to sprinkle it with extra matcha for decoration!
Ingredients:
- 200 milliliters of full-fat milk
- 200 milliliters of heavy cream with 36 milk fat
- 2 egg yolks
- 75 grams of sugar
- 1 teaspoon of cornstarch
- 1.5 tablespoons of matcha powder
Cooking steps:
- Heat the milk and cream in a pan on medium-low heat until small bubbles form around the edges.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
- Temper the egg mixture by gradually adding the warm milk and cream while whisking.
- Pour the mixture back into the pan through a sieve and sift in the matcha powder.
- Stir over low heat until the mixture thickens into a matcha custard.
- Transfer the custard to a bowl placed in a larger bowl of ice to cool it rapidly. Cover the surface with plastic wrap.
- After about 20 minutes, transfer the cooled custard to a freezer-safe container.
- Remove the container from the freezer every 30 minutes for a total of six times, and mix the ice cream for one minute each time.
- After the final churn, leave the ice cream in the freezer for a couple of hours to set.
- Scoop and enjoy the delicious homemade matcha ice cream, optionally sprinkling with extra matcha for decoration.
