Matcha Ice Cream
Matcha ice cream is one of the best-known variations of Japanese desserts, born from the combination of traditional green tea and creamy ice cream. Matcha, made from finely ground, shade-grown green tea leaves, stands out not only for its vibrant green color but also for its distinctive, rich umami flavor. In Japan, matcha has been used for centuries in tea ceremonies, but in modern cuisine, it increasingly appears in desserts such as cakes, lattes, and ice cream. Matcha ice cream creates a special balance between the earthy, slightly bitter taste of tea and the silky sweetness of ice cream. This ice cream is the perfect choice for those who love exotic flavors and are looking for a refreshing yet deeply aromatic dessert. Serve it on its own, or sprinkled with toasted white chocolate and a little extra matcha powder for an even more special experience!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, whisk together the matcha powder with a little warm milk until you have a smooth, lump-free paste.
2
In a saucepan, heat the remaining milk, heavy cream, and sugar over medium heat until the sugar is completely dissolved. Do not boil!
3
Remove the saucepan from the heat, then add the matcha paste and vanilla extract. Stir well to ensure the flavors are evenly distributed.
4
Let the mixture cool completely to room temperature, then refrigerate for at least 2 hours.
5
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and stir it with a fork every hour to prevent ice crystals from forming.
6
Place the ice cream in the freezer for at least 4 hours to fully harden.
7
Before serving, let it sit at room temperature for a few minutes to make it easier to scoop. Garnish with a little extra matcha powder or fresh mint.
