Matcha green tea ice cream is one of my favourite flavours of ice cream. It’s been quite hard to find good quality green tea powders so I have not had the opportunity to try it until recently.
I had some egg yolks left over from my Mango Madness Macarons so this is perfect timing.
1 1/2 cup milk
4 egg yolks
1 cup sugar
1 1/2 cup cream
2 Tbsp matcha green tea powder
4 Tbsp hot water
Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a saucepan and add sugar in, mixing well.
Gradually add milk in the pan and mix well.
Put the pan on low heat, stirring constantly with a spatula, making sure you don’t scramble the eggs.
When the mixture is thickened, remove the pan from the heat. You should be able to draw your finger across the back of a spatula and cut through the mixture.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea liquid into the egg mixture and mix well.
Add cream in the mixture and stir gently. Cool the mixture down for at least 6 hours ( over night preferable). Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
This makes about 1 litre.