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
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
Continue stirring until the mixture thickens to the consistency of cream soup.
- 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
Add the matcha paste back to the saucepan and stir to combine.
- 5
Strain the mixture through a fine sieve into a container. Freeze overnight or until solid.
- 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.
Source the matcha used in this recipe
Single-origin Chiran matcha from Kagoshima, Japan. Milled to order. Wholesale starting at 5kg minimum, with samples available before commitment. Own-label programs for cafés and brands.