If you're a fan of Matcha, you'll love this creamy and refreshing Matcha Icecream recipe. Made with just a handful of ingredients, this dessert is perfect for a hot summer day or any time you're craving something sweet and refreshing.
Ingredients:
- 1 cup heavy cream
- ¾ cup whole milk
- ⅓ cup granulated sugar
- 1 Tbsp Shinrin Tea Matcha powder
- 3 large egg yolks
Method:
- In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar has dissolved and the mixture is hot, but not boiling.
- In a bowl, whisk together the matcha green tea powder and egg yolks until well combined.
- Slowly pour the hot milk mixture into the matcha egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
- Place the bowl in an ice bath and stir the mixture occasionally until it has cooled to room temperature.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4 hours.
- Serve and enjoy your delicious homemade Matcha Icecream!