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Summer is still far away but that does not mean we cannot eat some ice cream here and there, right?! I own an ice cream maker for some time now – which means it’s quite obvious that we always have some ice cream in our freezer… and constantly eat ice cream. No matter how the weather is outside ;) Today I made some delicious Matcha Ice Cream – really good! Maybe not a flavor for everybody but definitely a favorite in our house since the first time I made it ;)

If you are only into vanilla ice cream you probably do not need an ice cream maker at home. Really – that would be a waste of money. Unless you have the best vanilla ice cream recipe that can only be made at home. Then go for it ;) These (not so) little machines are more for people that want to create and experiment with flavors and ingredients. If you have a machine at home it is easy to create ice cream flavors you can’t get at the supermarket in your neighborhood. Matcha ice cream is something I haven’t seen in stores so far… so making it at home is basically the only way to enjoy this green delight ;P

I enjoyed matcha ice cream for the first time in Singapore and fell in love with that flavor immediately! I tried to find it here in Berlin but besides some small ice cream parlors, not a single store is selling it – not a popular flavor I guess. Well… we have matcha powder at home all the time, so making some ice cream with it was quite obvious at some point ;)

If you never had matcha ice cream you will either love it right away or hate it forever. I think there is not much in between ;) The flavor is very special and some people just can’t stand it. I like the flavor but when it gets too strong I also have a problem with it – so finding the right dosage is key. Matcha can taste bitter if you use too much – so when making ice with this recipe here I recommend to adapt the amount of matcha to your liking. The amount of matcha in the recipe is quite a lot – you can start with half of the amount if you are not sure how much you can handle ;) If you use less matcha the green color will be not as strong, of course – but that is something you can easily correct with some food color… if you want a vibrant green ;)

In case you are looking for more ice cream recipes – take a look at my ice cream and ice popsicle section https://baketotheroots.de/category/_ice/ on the blog – there you will find many different recipes – made with or without ice cream maker. You do not always need one of these big boys ;)

INGREDIENTS / ZUTATEN

(about 0.8 quart)

13.5 fl. oz. (400ml) milk (min. 3.5% fat)
1 cup (240ml) heavy cream
1/2 tsp. vanilla extract
1/2  cup (100g) sugar
pinch of salt
3 medium  egg yolks
2-3 tsp. matcha powder

(etwa 750ml)

400ml Milch (3,5% Fettanteil)
240ml Sahne
1/2 TL Vanille Extrakt
100g Zucker
Prise Salz
3 Eigelb (M)
2-3 TL Matcha Pulver

DIRECTIONS / ZUBEREITUNG

1. Add the milk, heavy cream, vanilla extract, sugar, and salt to a large pot and mix until well combined. Heat up until the sugar has dissolved completely. Take a couple of tablespoons of the warm milk mixture and mix with the egg yolks to get them a bit up in temperature, then add that mixture to the pot and mix to combine. If you add the egg yolks directly to the pot they will curdle. Continue heating up while stirring constantly until you see bubbles appear on the surface and the mix has thickened slightly. Remove from the heat and mix in the matcha powder until well combined and no more lumps are visible. Set aside to cool down completely, then place in the fridge overnight.

2. Add the cooled mixture to the bowl of your ice cream maker and let the machine do its job for about 45-60 minutes. Transfer the ice cream to a container and place in the freezer for at least one more hour before serving.

1. Die Milch zusammen mit der Sahne, Vanille Extrakt, Zucker und Salz in einen großen Topf geben und auf dem Herd langsam erhitzen, bis sich der Zucker komplett aufgelöst hat. Ein paar Esslöffel der Mischung mit den Eigelb verrühren, um die sie etwas auf Temperatur zu bekommen – wenn ihr das Eigelb direkt in den Topf gebt, wird es sofort gerinnen. Angewärmte Eigelbmischung also in den großen Topf geben und gut verrühren. Langsam unter ständigem Rühren zum Kochen bringen. Sobald die ersten Bläschen aufsteigen und die Mischung etwas angedickt ist, vom Herd ziehen und das Matcha Pulver unterrühren, bis es sich komplett aufgelöst hat und keine Klümpchen mehr zu sehen sind. Die Eiscreme-Mischung komplett abkühlen lassen, dann in den Kühlschrank stellen und über Nacht herunterkühlen lassen.

2. Die abgekühlte Mischung in die Eismaschine füllen und die Maschine für etwa 45-60 Minuten laufen lassen. Das fertige Matcha-Eis dann in einen Container füllen und noch einmal mindestens 1 Stunde ins Gefrierfach stellen vor dem Servieren.

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Here is a version of the recipe you can print easily.

Matcha Ice Cream

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Author: Bake to the roots
Prep Time: 15
Total Time: 10h
Yield: 1
Category: Ice Cream
Cuisine: Japanese

Print Recipe

Description

Go Green! Eat Matcha Ice Cream! It’s delicious!

Ingredients

13.5 fl. oz. (400ml) milk (min. 3.5% fat)

1 cup (240ml) heavy cream

1/2 tsp. vanilla extract

1/2  cup (100g) sugar

pinch of salt

3 medium  egg yolks

2-3 tsp. matcha powder

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Instructions

1. Add the milk, heavy cream, vanilla extract, sugar, and salt to a large pot and mix until well combined. Heat up until the sugar has dissolved completely. Take a couple tablespoons of the warm milk mixture and mix with the egg yolks to get them a bit up in temperature, then add that mixture to the pot and mix to combine. If you add the egg yolks directly to the pot they will curdle. Continue heating up while stirring constantly until you see bubbles appear on the surface and the mix has thickened slightly. Remove from the heat and mix in the matcha powder until well combined and no more lumps are visible. Set aside to cool down completely, then place in the fridge overnight.