Description
Creamy, rich, and packed with earthy matcha flavor, this homemade matcha ice cream is easy to make with or without an ice cream maker. Using a unique combination of honey and sugar for sweetness, this version enhances the matcha’s natural umami while keeping a perfectly balanced, smooth texture.
Equipment:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh sieve
- Ice cream maker (optional)
- Airtight container
Ingredients
Units
Scale
- 2 cups (480 ml) heavy whipping cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon honey (optional but recommended)
- 2 tablespoons matcha powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- Prepare the Matcha Paste: Sift the matcha powder into a small bowl to remove any lumps. Add 2 tablespoons of warm milk and whisk until a smooth paste forms. This prevents clumping when added to the ice cream base.
- Heat the Dairy: In a medium saucepan over medium heat, combine the remaining milk, heavy cream, sugar, honey, and salt. Stir until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add ½ cup of the warm cream mixture to the yolks, whisking constantly to prevent scrambling. Gradually whisk the tempered yolks into the saucepan with the remaining cream mixture.
- Cook the Custard: Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F or 77°C). Do not let it boil. Remove from heat.
- Strain and Cool: Pour the mixture through a fine mesh sieve into a clean bowl to remove any solids. Stir in the vanilla extract and prepared matcha paste until fully combined. Cover and refrigerate for at least 4 hours or until completely chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
Notes
No-Churn Method:
- In a large bowl, whip 2 cups of heavy cream to stiff peaks.
- In another bowl, mix a 14-ounce can of sweetened condensed milk with the matcha paste and vanilla extract.
- Gently fold the whipped cream into the matcha mixture until smooth.
- Pour into a container, cover, and freeze for 6 hours or until firm.
This recipe stands out by incorporating honey along with sugar, which enhances the matcha’s natural umami while giving the ice cream a smoother mouthfeel. Honey also helps prevent crystallization, leading to a creamier texture after freezing.
Storage Tip:
Store in an airtight container in the freezer for up to 2 weeks for the best texture and flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 290
- Fat: 20g
- Carbohydrates: 24g
- Protein: 4g