Matcha Ice Cream

Name: Matcha Ice Cream
Yield: 2 to 4 servings
Cuisine: British
Ingredients: 1 tablespoons Matcha Powder; 2 tablespoons Hot Water; 2 Egg Yolks; 2 tablespoons Caster Sugar; 1/2 cup Milk; 1/2 teaspoon Vanilla Extract; 1/2 cup Thickened Cream; 3 tablespoons Caster Sugar *mixed with Cream

Hiroko Liston @hirokoliston

Melbourne, Australia

Until I made this Matcha Ice Cream, I had been using my old Egg-free recipe for many years. Currently this is my favourite Matcha Ice Cream. It is based on my ‘Easiest Vanilla Ice Cream’. I added Matcha to it and altered the amount of Sugar.

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 servings

1 tablespoonsMatcha Powder
2 tablespoonsHot Water
2Egg Yolks
2 tablespoonsCaster Sugar
1/2 cupMilk
1/2 teaspoonVanilla Extract
1/2 cupThickened Cream
3 tablespoonsCaster Sugar *mixed with Cream

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Steps

1

In a small bowl, mix Matcha Powder and Hot Water well.
2

Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
3

Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly.
4

Add Matcha and Vanilla, and mix well. Cool the mixture completely.
5

In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and mix well.
6

Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
7

*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.