Imagine a dessert that transports you to the serene tea gardens of Japan with just one bite - our Japanese Tea Ice Cream does exactly that! This mesmerizing treat combines the rich, velvety smoothness of traditional ice cream with the sophisticated, earthy notes of premium matcha green tea. Whether you're a culinary adventurer or a dessert enthusiast, this recipe promises to tantalize your taste buds and elevate your homemade dessert game to a whole new level of deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Do not let it boil.
- In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. This will help to temper the yolks when combined with the warm cream mixture.
- Once the cream mixture is warm, slowly ladle about a cup of the warm mixture into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). This is known as making a custard.
- Remove the saucepan from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow the mixture to cool for a few minutes.
- In a small bowl, whisk together the matcha green tea powder with a few tablespoons of the cooled custard until smooth and free of lumps. This will help to evenly distribute the matcha flavor throughout the ice cream.
- Once the matcha is well incorporated, stir it back into the custard mixture. Add the vanilla extract and mix until fully combined.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until completely chilled. This step is crucial for achieving a smooth texture in the ice cream.
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- To serve, scoop the Japanese tea ice cream into bowls or cones and enjoy! You can garnish with additional matcha powder or sweet red bean paste for an authentic touch.
Tips
- Use high-quality matcha powder for the most authentic and vibrant flavor. The better the matcha, the more exceptional your ice cream will be.
- Tempering eggs is crucial - do this slowly and whisk constantly to prevent scrambling and ensure a silky smooth custard base.
- Chill the mixture thoroughly before churning. A well-chilled base leads to smoother, creamier ice cream with smaller ice crystals.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture and stirring every 30 minutes to break up ice crystals.
- For an extra indulgent presentation, garnish with a light dusting of matcha powder or serve alongside traditional Japanese sweet treats like mochi or red bean paste.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 28g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 225mg
