Matcha Ice Cream With Or Without An Ice Cream Maker Recipes

MATCHA ICE CREAM- WITH OR WITHOUT AN ICE CREAM MAKER

Steps:

• In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
• In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
• Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
• Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
• In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
• Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
• Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
• Instructions if not using an ice cream maker:.
• Pour the mixture into an air tight container and freeze until set, about 3 hours.
• Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
• Return to the air tight container and freeze again.
• Repeat the freezing and chopping process until a smooth consistency is reached.