Our Premium Matcha Ice Cream features a silky smooth texture from the vanilla custard base and a pleasantly bold Matcha flavor!
Makes approximately 1 ½ quarts.
3 cups half-and-half
1 cup heavy whipping cream
8 egg yolks
1 cup sugar, with 2 Tbsp removed
2 Tbsp Aiya Culinary Grade Matcha
2 tsp vanilla extract
Pour the half-and-half and cream together in a saucepan on medium heat. Bring the mixture to 170F, stirring occasionally and then remove from the heat. (Note: If you do not have a candy or cooking thermometer to monitor the temperature exactly, you can tell when the mixture comes to the right temperature by looking at its surface. Once the first few bubbles begin to drift up to the surface, immediately take it off the heat. DO NOT let it simmer or boil.)
In a mixing bowl, whisk the egg yolks until they lighten in color.
Gradually and slowly whisk the sugar into the egg yolks until it is fully incorporated.
Temper the warm cream mixture into the eggs a little at a time, whisking constantly, until about a third of the cream mixture has been mixed in.
Pour the tempered eggs and cream back into the pot and place over low heat.
Sift in the Matcha and mix until well incorporated.
Continue to cook, stirring frequently until the mixture reaches 170F. It should thicken slightly and coat the back of a spoon. (Note: If you do not have a candy or cooking thermometer, use the same technique as step 1.)
Pour the mixture into a container and allow it to sit for 30 minutes.
Stir in the vanilla extract.
Cover and place in the refrigerator. Allow to chill and the flavors to mingle for 4-8 hours or ideally overnight. (Note: If using an ice cream making, disregard steps 11 and 12 and instead follow the instructions on your ice cream maker from this point.)
To make without an ice cream maker, place the ice cream base in the freezer for 45 minutes so it begins to set. Remove it and mix it all together well. Place back in the freezer and repeat this process until it takes on the consistency of soft serve ice cream (this takes approx 3-4 hours).
After completing the freezing process, you can serve it as it for soft serve ice cream or place it in the freezer again for another three to four hours to fully harden.
Note: If you prefer less Matcha flavor and more sweetness, you can decrease the Matcha to 1 Tbsp and only remove 1 Tbsp of sugar from the cup.
Note: If you plan on using an ice cream machine, complete the recipe up to step 10 and then follow the directions on your ice cream maker.
Click below to purchase the Culinary Grade Matcha used in this recipe: