in Dessert Recipes

My matcha ice cream

updated

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Ingredients for 6 servings:

  • 2 tbsp powdered matcha tea
  • 400 g cream or milk or any mixture thereof
  • 20 g vanilla sugar
  • 60 g glucose
  • 20 g invert sugar
  • 3 egg yolks

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Japanese green tea ice cream in a compressor ice cream machine

Dissolve the matcha tea in 3 tablespoons of cream or milk until slightly warm and without lumps forming. Heat the remaining cream or milk, or any mixture of the two, with the egg yolks and sugars to 80°C, then stir to form a rose. Then place the pot in very cold water to cool the mixture. Continue whisking with a whisk. When the mixture is no longer very hot, add the dissolved matcha mixture and mix well. Continue cooling in the refrigerator (about 2 hours), then freeze in an ice cream maker.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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