‘The Perfect Scoop' Matcha Ice Cream
If you love green tea ice cream, you will go crazy for David Lebovitz’s version made with matcha, adapted from The Perfect Scoop.
Ingredients
1 cup (250ml) whole milk
¾ cup (150g) sugar
Pinch of kosher or sea salt
2 cups (500ml) heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks
Instructions
1. Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and vigorously whisk in the matcha. Set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
3. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha. Stir over an ice bath until cool.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
The Perfect Scoop Matcha Ice Cream
Ingredients
- 1 cup (250ml) whole milk
- ¾ cup (150g) sugar
- Pinch of kosher or sea salt
- 2 cups (500ml) heavy cream
- 4 teaspoons matcha (green tea powder)
- 6 large egg yolks
Instructions
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and vigorously whisk in the matcha. Set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha. Stir over an ice bath until cool.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
