Matcha Ice Cream - Japanese-Korean Recipe

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Matcha Ice Cream

🌍 Japanese-Korean, Japan Difficulty: ●●●○○



Ingredients

  • 300ml heavy cream
  • 200ml whole milk
  • 4 egg yolks
  • 100g sugar
  • 3 tbsp matcha powder

Method

  1. Whisking — Whisk egg yolks + sugar + sifted matcha.
  2. Heating — Heat milk to near-boil; temper into yolk mix.
  3. Step 3 — Return to heat; stir until thickens (80°C (175°F)).
  4. Cooling — Cool; fold in whipped cream.
  5. Step 5 — Churn in ice cream maker or freeze with stirring.


Tags: heavy cream, whole milk, egg yolks, sugar, matcha powder · Source: Brittani's Almanac

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