Matcha Ice Cream
Is there a dessert more universally appreciated than ice cream? This classic dessert has been a fan-favorite for years, and for a reason! It's smooth, sweet, creamy, cooling, and best of all, very simple to make. The hardest thing about this Matcha Ice Cream recipe isn't the 20 minutes it takes to prepare, but the few hours of patience before being able to eat it!
makes about 6 servings
20 minutes preparation time + 6 hours chilling
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
pinch of sea salt
6 large egg yolks
2 tbsp Uki Organic Culinary Matcha
In a medium bowl, whisk together yolks. Set aside for now.
In a saucepan, bring heavy cream, milk, sugar and salt to a simmer. Stir gently until the sugar dissolves. Remove saucepan from stove. Sift in matcha powder, and mix until incorporated.
While constantly whisking, add about one third of cream mixture into the yolks. Once incorporated, return yolk mixture into saucepan. Return to low/medium heat and whisk constantly until mixture is thick enough to coat the back of a spoon.
Strain through a fine sieve. This is very important for a creamy ice cream, as some of the yolk may have cooked during the process. Refrigerate until completely cool (about 3-4 hours).
If using an ice-cream machine, churn according to instructions. If not, freeze mixture, gently whisking every 20 minutes until frozen. Enjoy your sweet matcha treat!