Green tea ice cream recipe

If you’re a fan of this amazing ice cream finding it can prove exceedingly difficult. My first memory of green tea ice cream was during a visit to “Japantown” in San Francisco at a sushi joint that I can’t recall the name of.
From that day on green tea ice cream vaulted to the top of my list of favorite ice creams and one I would readily spend time to search out.  It was disheartening but on the rare occasion that I did find this elusive frozen treat more times than not it was of poor quality.
Eventually I decided that if I was going to have it I would have to make it myself. I did a great deal of research and through a lot of trial and error with various recipes I finally discovered a recipe that reproduced that magical frozen treat and rivaled the best green tea ice cream I have ever had.

(Following this recipe will produce about a quart of ice cream)
1 ½ cups Vitamin D milk
4 egg yolks
10 tbsp of cane sugar
1 ½ cups heavy cream
2 tbsp Matcha* (powdered green tea)
6 tbsp hot water

Mix the Matcha and hot water together and set aside while you prepare the rest of the recipe.

Gently mix the milk, egg yolks, and sugar in a pot on low heat. Remember to continually, but gently, stir these ingredients until they thicken. Determining correct thickness can be kind of difficult if you’ve never done it before. A simple rule of thumb is when the mixture leaves an even film on the back of the spoon you’re using to stir with run your finger across the film and if it leaves a clear streak and doesn’t run then it’s done.

Once the mixture has thickened remove it from heat and cool. Normally to do this I prepare a large bowl of ice and place the entire pot in the bowl then stick the whole thing in the refrigerator for a while until it cools.

When the mixture is cooled off add the Matcha and heavy cream then mix well, I use my trusty
Kitchen Aid blender on the lowest setting for a couple of minutes.
After mixing place the entire bowl with all the ingredients back in the refrigerator until it reaches about 40 degrees, this will assist with the freezing process of most ice cream makers.

Once the mixture has reached approximately 40 degrees place it in your ice cream maker and follow the manufacturer’s instructions, I personally use the ice cream attachment for my Kitchen Aid and it works great.

When the ice cream is done place it in a good freezer quality container and pop it in the freezer for a few hours to help it set up. –HD

*  Matcha is not readily available at most supermarkets and other then having it shipped I’ve located it at specialty tea stores and most Asian markets. If you’re not in a huge hurry try to shop around a little because it can be rather expensive.