Matcha Ice Cream - Japanese-Korean Recipe

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