I’m just a little obsessed with matcha, so what if we could turn it into matcha ice cream to enjoy it even more on hot days? This recipe is for a creamy and rich type of ice cream which balances out great flavours, like matcha and salt. If you prefer a healthy banana nice cream to enjoy on sunny days, click here.
- 4 large egg yolks
- 150 g sugar
- 1 tbsp culinary matcha, sifted
- 1/2 tsp fine salt
- 1 and 1/2 tsp pink Himalayan salt (or another type of coarse salt)
- 330ml semi-skimmed milk
- 200g cream
- 1/2 tsp vanilla extract
Extra kitchen utensil:
- Ice cream maker
- Separate the eggs and place the egg yolks in a small saucepan. Whisk to combine.
- Add 50g of the sugar and whisk until combined with the egg yolks. Repeat this until you’ve mixed in all the sugar. Whisk until the mixture forms a thick paste.
- Sift in the culinary matcha and fine salt until you have a smooth mixture.
- Now stir in the milk and place the pan over medium heat.
- Cook the custard for about 8 to 12 minutes until it thickens slightly and coats the back of the spoon. It’s important to keep on stirring constantly with a wooden spoon during this time. (Taste the custard and add in a little bit more sugar if you feel it’s not sweet enough. Keep in mind you also need to add in the vanilla extract later in the recipe).
- Once the custard has been cooked, pour it in a sieve into a bowl.
- Stir in the cream and vanilla extract, mix until everything is fully combined and let it cool completely.
- Put the custard in the fridge over night and put the ice cream container of the ice cream maker in the freezer over night. I’ve made this matcha ice cream in 2 days, as it’s very important to have an ice cold ice cream container. This should also be mentioned in the manual of your ice cream maker.
- The next day, take out the custard of the fridge and pour it into the ice cold ice cream container. Follow the instructions on your ice cream maker to turn the custard into real ice cream.
- Add in the coarse salt flakes during the last 10 seconds of the ice cream maker. The salt should be mixed in evenly, but not dissolved.
- After the ice cream maker has done its magic, it’s time to scoop the ice cream into a container and freeze it until solid. This will take at least 4 hours.
- Serve in a bowl with some extra culinary matcha sifted on top and you have an amazing treat!
Let me know what you think in the comment section below or tag me on Instagram @afoodiesworldcom!