Green Tea (Matcha) Ice Cream
Summer has arrived in full force here in Vancouver, and we’re currently in the middle of a heat wave. The Sprout and I have been logging tons of time at our local pool, and it rocks.
I think, in some ways, that I’m lucky. Cold affects me more than heat does. I would much rather be too hot than too cold, if I had the choice. I can handle it–as long as it’s not sticky and humid–that’s the stuff that kills me.
But this current balmy weather is suiting me just fine! I’m eating tons of salads, I bought a boat load of local strawberries, cherries and blueberries at the farmer’s market, and this week, I’m cooling down with ice cream.
Ice cream! It’s the best, right? Cold, creamy, delicious.
If you’ve ever had green tea ice cream before, it’s likely it was a Japanese restaurant. Green Tea and Mango ice creams are often on the dessert menu at sushi bars.
This recipe is made with a special kind of green tea called Matcha. It’s not like the loose tea leaves or the tea bags that you buy to make a cuppa. It’s a much more concentrated form of green tea, and it’s perfect for making green tea lattes (iced would be nice this time of the year), which I love made with vanilla soy milk. I also often add a teaspoon or so (I’ve been using Kiss Me Organics Matcha, and I love it!) to my morning smoothie. You see, matcha is high in antioxidants, and even in such small quantities, because it’s so concentrated, it’s a good little bonus.
It’s also perfect for making ice cream.
Most ice cream recipes are based on a custard, which requires you to take egg yolks, sugar, and whipping cream, and heat them on the stove. After it’s cooled down, you make the ice cream in your ice cream maker. What I love about this recipe is that instead of adding the whipped cream to the custard, you whip the cream, and then fold it into the cooled eggs-milk-sugar-matcha mixture. This results in a much lighter and creamier texture–it’s incredibly smooth and velvety on your tongue. Le sigh. Le deliciousness.
Green Tea Matcha Ice Cream Recipe
- 1 Tbsp Kiss Me Organics Matcha green tea powder
- 3 Tbsp hot water
- 3/4 cup milk
- 2 egg yolks
- 5 Tbsp sugar
- 1/2 tsp vanilla bean seeds
- 3/4 cup heavy cream, whipped
- Place the matcha powder in a small bowl, and add the hot water to it. Stir well to dissolve.
- Place the milk, egg yolks and sugar in a heavy-bottomed pot over low-medium heat, and mix well. Heat until steaming and just about ready to boil. Remove from the heat and add the vanilla bean seeds and the dissolved matcha slurry. Whisk well to dissolve.
- Pour the mixture into a bowl, and cover with plastic wrap, ensuring the wrap is stuck to the top of the custard, to keep it from getting a skin. Place in the fridge for a few hours, or overnight, to completely cool.
- Whip the cream until it forms stiff peaks. Fold gently into the cooled matcha custard.
- Freeze according to your ice cream manufacturer’s directions. I have a Cuisinart, and it takes about 20-30 minutes in mine.