Green Tea Ice Cream

Name: Green Tea Ice Cream
Prep time: 15 min
Cook time: 240 min
Yield: 2 to 4 servings
Cuisine: Korean Menu
Ingredients: Whole Milk — 540 ml; Heavy Cream — 180 ml; Sugar — 150 g; Kosher/Sea Salt — ⅛ tsp; Matcha Powder — 30 g

This silky matcha green tea ice cream offers a sophisticated balance of rich, velvety creaminess and the earthy, vibrant notes of premium matcha powder. With its stunning green hue and refreshing finish, this elegant Japanese-style dessert is surprisingly simple to craft at home, making it the perfect refined indulgence to impress guests or enjoy as a cooling, tranquil treat on any warm afternoon.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 4 hours

Servings: 2 to 4

Notes:

Creating a smooth matcha paste is the most critical step; adding the milk mixture to the matcha powder in small, incremental amounts prevents clumping and ensures a perfectly uniform, silky texture.

The mixture must be chilled completely in the refrigerator for at least 4 hours before churning; this not only helps the flavours to meld but also ensures the mixture freezes correctly for a smooth consistency.

Do not allow the milk mixture to boil when heating with the sugar and salt; just heat until the sugar has dissolved, which preserves the delicate, fresh flavour profile of the dairy.

Straining the matcha mixture through a fine-mesh sieve is an essential technique for removing any stubborn lumps, resulting in a refined, professional-grade ice cream that is completely smooth on the palate.

This recipe is highly adaptable; you can adjust the amount of matcha powder to your personal preference for a stronger or milder tea flavour, ensuring the ice cream is perfectly suited to your taste.

Prepare Milk Base
Combine whole milk, heavy cream, sugar, and salt in a saucepan, heating over medium-low heat until the sugar has fully dissolved, then remove from heat.

Create Matcha Paste
Place the matcha powder in a separate bowl and gradually whisk in small amounts of the warm milk mixture, blending until a smooth, thick, lump-free paste forms.

Combine and Strain
Whisk the remaining warm milk into the matcha paste until fully incorporated, then strain the entire mixture through a fine-mesh sieve into a bowl to remove any remaining lumps.

Chill
Place the strained mixture over an ice-water bath until cooled, then transfer to the refrigerator and chill for at least 4 hours to ensure a perfect texture for churning.

Churn and Freeze
Pour the chilled mixture into an ice cream maker and churn for 12 to 15 minutes, then transfer to an airtight container and freeze for several hours until firm enough to scoop.