If you've never made ice cream before, this is the recipe for you.
One sticking point for me whenever I churn a batch of ice cream is preparing the custard. Heating up egg yolks until to the point of just-so is daunting at the best of times, and it's always a bit of a stress to avoid overheating the yolks and turning everything into a broken grainy mess.
Luckily, this recipe from Namiko takes eggs out of the equation. With just cream, milk sugar and matcha powder, it really couldn't be easier. The sole time this recipe didn't turn out as planned was when I engaged in some creative calculation (oops) when mixing the ingredients. Don't be blur like me.
Matcha Ice Cream Recipe
Original recipe by Namiko Chen
Ingredients
240 ml (1 cup) whole milk
240 ml (270g, 1 cup) heavy cream
3 Tbsp (9 heaping teaspoon) green tea (matcha) powder
100g sugar
Pinch of salt (about 1/16 tsp.)
Steps
1) In a medium saucepan, whisk together milk, cream, sugar and salt. (Do not cut down on sugar. Really. Namiko is Japanese and knows how matcha desserts should taste like. I'll strangle a puppy for every gram you didn't add.)
2) Set the saucepan over medium heat, and add matcha powder. Whisk vigorously until combined. (It's tempting to use a spatula, but don't do it. No, not even a silicone spatula. Think of the puppies! A whisk breaks up the clots of matcha powder much better than a spatula ever could.)
3) Turn off the fire and remove from heat just as the mixture foams, and before it starts boiling. Let the mixture cool. You may find it helpful to sit the saucepan in a large bowl filled with water/ice mixture. Even just tap water is fine. Once the mixture cools, refrigerate for 2-3 hours, until chilled thoroughly.
4) Churn the ice cream according to the manufacture's instructions (about 20 minutes).
5) Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.
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