Matcha Ice Cream

Is summer over already? It’s the first day of September and the last few weeks have flown by. I find it hard to believe— as I do at the start of every season— that it’s already time for the weather to change. Soon we’ll be trading in bathing suits for coats and sweaters, ice cream for hot cocoa. 

But let’s not think about that just yet. September is actually the warmest month of the year in the Bay Area. The highs are in the high 70s and we’re just settling in for a long Indian summer. Today we’re making another ice cream recipe to get us through the last sweaty days of the season.

This matcha ice cream is cold, creamy, and sweet.

We’ll whisk together matcha and egg yolk and just a touch of cream. We’ll simmer sugar with milk and more cream on the stove. It all gets whisked together and thickens over low heat. Strain, chill, and churn in the ice cream maker.

I find that the matcha powder makes this ice cream a little less liquid-y and a little harder to scoop. I like to leave the container on the counter for a few minutes before serving.

Want more ice cream? This recipe is a riff on a classic vanilla ice cream. I recommend using this recipe as a base if you want to create your own flavors.

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A rich, creamy, lightly sweet matcha ice cream.

Ingredients

• 4 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons matcha powder
• 2-3 tablespoons heavy cream
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract (optional)

Directions

1. In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, matcha powder, and 2-3 tablespoons of heavy cream to form a smooth paste. Add cream a little at a time, as needed, to thin the mixture out. It should form a kind of batter.
2. Meanwhile, heat the 1 1/2 cups heavy cream, 1 cup whole milk, and 1/4 cup granulated sugar in a saucepan. Stir until warm and the sugar dissolves.
3. Gradually whisk ½ cup warm cream mixture into the matcha mixture. Whisk the matcha mixture into remaining cream mixture. Stir in the vanilla if using. Cook ice cream base over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 3-5 minutes.
4. Strain custard into a medium bowl. Let cool, stirring occasionally. You can speed up this process by placing the bowl over an ice bath, or you can place the mixture into the refrigerator overnight. If refrigerating, cover with a layer of plastic wrap in contact with the custard to prevent a skin from forming.
5. Churn the custard base in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container. Freeze until firm, at least 4 hours.

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