Matcha ice cream is an amazing little treat. It is a unique flavour that I really like.
It is kind of interesting because, for me, the initial taste is quite grassy, but the follow through is incredibly smooth and sweet.
What is Matcha
Matcha is finely ground powder of specially grown and processed green tea leaves. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is dissolved in a liquid, typically water or milk.
When making matcha ice cream, I use the matcha powder.
Go ahead and give it a go.
It takes about 2 hour to prepare this recipe (this includes chilling and churning time). When the ice cream comes out of the ice cream maker it is the consistency of soft serve. I like to leave it in the freezer for about 3 hours before serving.
Matcha Ice Cream
|Servings||Prep Time||Cook Time|
Ice Cream Base
- 500 ml (2 Cups) 3.25% Whole Milk
- 150 grams (3/4 Cup) White Sugar
- 625 ml (2 1/2 Cup) 35% Heavy Cream
- 60 ml (1/4 Cup) Maple Syrup (Honey can be substituted)
- Pinch Salt
- 1 Teaspoon Lemon Juice
- 1/2 Teaspoon Vanilla Extract
- 1 1/2 Tablespoons Matcha Powder
- In a saucepan, heat 250 ml (1 Cup) of the milk until it is steaming. There is no need to bring it to a boil
- Add Matcha powder to milk and whisk until well combined and the matcha is dissolved
- Simmer milk for about 5 minutes
- Remove from heat and allow to cool
- Place in fridge until well chilled (about 1 hour)
- Combine Matcha-milk mixture with the rest of the milk
- Add sugar and whisk until sugar is dissolved
- Add heavy cream, vanilla, salt, lemon juice and maple syrup. Whisk to combine well
- Add this mixture to your ice cream maker and follow the manufacturers directions