Matcha Milk Ice Cream
I call this "Matcha Milk" ice cream given the relatively less intense matcha flavour profile VS what I'd consider Matcha ice cream. The bitterness is not overpowering, suitable if you like a mild Matcha flavour!
Recipe adapted from David Lebovitz.
- 250 g Whole Milk
- 150 g Sugar
- Pinch Salt
- 4 tsp Matcha powder
- 6 Egg yolks
- 500 g Heavy cream
In a medium saucepan, warm milk, sugar and salt.
Add a small amount of warmed milk mixture to matcha powder to form a paste. This helps prevent matcha powder from clumping.
Return the matcha powder paste into the saucepan, and continue heating milk mixture until steam starts rising from the surface (do not bring to a boil).
In a separate medium bowl, whisk together egg yolks.
Slowly pour warmed matcha milk mixture into egg yolks, whisking constantly. Scrape and return warmed egg yolks back into the saucepan. Stir mixture constantly with a heatproof spatula, scraping the bottom as you stir until mixture thickens and coats the spatula.
In a resealable plastic bag or large bowl, add heavy cream. Set a mesh strainer on top and pour matcha milk mixture through the strainer, stir into the heavy cream and mix thoroughly until well combined.
Set mixture over an ice bath, and chill thoroughly in the fridge before churning.