Matcha Ice Cream
Ingredients
-
2
tablespoons
matcha powder
-
1
cup
whole milk
-
2
cups
heavy cream
-
½
cup
white sugar
-
2
units
eggs
Instructions
- Dissolve the matcha powder in 2 tablespoons of milk using a bamboo whisk.
- Combine the matcha mixture with the remaining milk and heavy cream in a saucepan.
- Bring the mixture to a gentle boil over medium-low heat, stirring occasionally, then remove from heat.
- Whisk together sugar and eggs in a separate bowl, then gradually add ½ cup of the hot matcha mixture to the egg mixture.
- Combine the egg mixture back into the saucepan with the hot matcha mixture and cook over medium-low heat until thickened.
- Strain the mixture through a fine sieve and let it cool for 20 minutes at room temperature.
- Chill the mixture in the refrigerator for 2 hours.
- Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
6
Calories
233
Total fat
11g
Total carbohydrates
28g
Total protein
6g
Sodium
90mg
Cholesterol
59mg
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