Rich Matcha Ice Cream

A luxuriously creamy matcha ice cream made with whole egg, reminiscent of premium Kyoto tea house desserts. Rich, authentic, and deeply satisfying.

Ingredients

• 420ml / 14 fl ozMilk
• 1Egg(whole)
• 85g / 3 ozSugar
• 15g / 1 tablespoonMatcha powder

Instructions

1. 1

   In a saucepan, combine the milk, sugar, and beaten egg. Heat over low heat, stirring constantly with a wooden spoon touching the bottom of the pan. Do not let it boil.

2. 2

   Continue stirring until the mixture thickens to the consistency of cream soup.

3. 3

   Take a small amount of the warm mixture and blend it with the matcha powder to form a paste (like dissolving miso). This prevents lumps.

4. 4

   Add the matcha paste back to the saucepan and stir to combine.

5. 5

   Strain the mixture through a fine sieve into a container. Freeze overnight or until solid.

6. 6

   The ice cream will be quite firm when fully frozen. Let it soften at room temperature for a few minutes, or microwave briefly for a few seconds before serving.

Tips

• ✓Low and slow heating creates the creamiest texture.
• ✓The thickness of the custard base determines the final ice cream texture.
• ✓For the most authentic flavor, use high-quality ceremonial grade matcha.
• ✓Letting it soften slightly before serving brings out the best flavor and texture.

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