Matcha Ice Cream

Step 1

If you're using an ice cream maker that requires you to pre-freeze the bowl (like this one), make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use this ice cream maker that does not require pre-freezing the bowl. If you don't have an ice cream maker, I hope this post helps.

Step 2

Gather all the ingredients.

Step 3

In a medium saucepan, combine the ingredients for the milk mixture. Here, I use whole milk and heavy whipping cream (option 2). Turn the heat to medium low.

Step 4

Add the sugar and salt to the milk mixture and whisk together. Heat until the sugar is dissolved, then turn off the heat. Remove the saucepan from the heat if you see small bubbles around the edges of the pan. NEVER let it boil.

Step 5

Next, make a paste with the matcha. Place the matcha in a medium bowl. Add 3 Tbsp of the heated milk mixture to the matcha bowl. Stir with a silicone spatula until the matcha completely absorbs the liquid. Tip: Matcha is a fine powder that will become lumpy if you add it to a large volume of liquid. Therefore, we have to make a paste with the matcha before adding it to rest of the milk mixture.

Step 6

Add another 3 Tbsp of the milk mixture to the bowl and stir until the matcha absorbs the liquid.

Step 7

For the third time, add another 3 Tbsp of the milk mixture to the bowl and stir. The mixture will start to become pasty.

Step 8

For the fourth time, add another 3 Tbsp of the milk mixture and stir to further loosen up the paste.

Step 9

Add a final 3 Tbsp of the milk mixture to the bowl and stir. Now, the matcha mixture is a thick liquid.

Step 10

Transfer the matcha mixture into the milk mixture and stir together.

Step 11

Change to a whisk and combine this matcha ice cream mixture well. Then, prepare an ice bath and a bowl (I use this 8 cup measuring cup with a spout) that can sit in the ice bath. Set a fine-mesh sieve over the bowl or measuring cup. Next, pour the ice cream mixture through the sieve.

Step 12

Press and strain any matcha lumps left in the sieve. Let the ice cream mixture cool on the countertop. When the mixture has cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours. IMPORTANT: If you don't chill the mixture thoroughly, the ice cream maker will not produce an ice cream consistency.

Step 13

My ice cream maker doesn't require pre-freezing, but the machine needs to run for 15 minutes until the interior bowl is -33ºF (-36ºC). When your ice cream maker bowl is ready to use, whisk the matcha ice cream mixture one last time.

Step 14

Transfer the mixture to the ice cream maker bowl and churn according to the manufacturer's instructions.

Step 15

After 25 minutes, when the mixture is thickened and not moving, turn off the ice cream maker.

Step 16

Transfer the "soft" ice cream into an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours.

Step 17

Scoop the ice cream and serve in a small bowl.

Step 18

You can keep it in the freezer for up to 2 weeks, but enjoy it sooner for the best flavor and color and to avoid the formation of ice crystals on the surface.