One of my favourite flavours of ice cream!
I’m just obsessed with matcha-flavoured desserts. The slight bitterness of it together with its fresh flavour works really well in sweet stuff.
I’ve always liked my matcha ice cream to be a little on the bitter side. But some people don’t really like that, so I think the amount of sugar used in this recipe is a happy compromise.
I’ve basically been exclusively using recipes from icecreamscience because the ice cream that I get is just unbelievably smooth and creamy.
This is essentially the same recipe as my previous lemon curd ice cream, but with slightly less sugar and replacing the lemon curd with matcha powder.
- 417g double cream (see notes)
- 319g semi-skimmed milk
- 46g skimmed milk powder
- 120g sugar
- 78g egg yolks (about 4 eggs)
- 20g matcha powder
- Mix yolks, sugar, skimmed milk powder, and matcha powder vigorously together in a large saucepan. This is to stop the yolks from curdling.
- Mix in the cream and milk.
- Heat the mixture over medium heat, stirring constantly. You’re aiming to hold the mixture at about 71°C for about 20 mins to reduce the mixture by 15% by weight. If you don’t have a thermometer, you can just try to hold the mixture at the point when it’s steaming slightly (not too much and DEFINITELY not at a boil) and reduce it till it coats the back of your spoon. If you overheat your mixture you will get an eggy hydrogen sulfide taste.
- Cool the mixture down as fast as you can, preferably by cooling it in a container in an ice bath. Once it’s cool put it in the fridge to age overnight. This is to reduce the bacteria growing so the ice cream keeps for longer.
- The next day, put the ice cream mixture into your ice cream machine.
- When the ice cream reaches the texture desired, stop churning and immediately store your ice cream in the freezer set at the lowest temperature (orrr you could just eat it straight away).
- To eat, allow to thaw for 10 mins first.
- If you know the fat percentage of the cream you’re using, you can use other cream. Go to icecreamscience’s original blog post to calculate the adjusted recipe amounts (he has an excel sheet).
- Holding the ice cream at 71°C makes the proteins in the milk undergo reversible unfolding which contributes to the creamy texture of the ice cream.
- If your freezer can’t go as low as -18°C (like mine), I recommend eating the ice cream within a day or two. It can get icy if you can’t store it at low enough temperatures.