Don’t go and buy store bought when you can make your own. You can hand churn this – make sure you churn every few hours. Otherwise, we highly recommend you buy an ice cream machine. This is our 10/10 matcha ice cream as given by Pete & Manu on MKR – so here’s the recipe! We stress you also need to keep an eye on the temperature when the mixture is heating up. We’ve seen too many fail by over cooking it or not cooling the mixture enough before it goes into the machine. The key to a creamy ice cream is to reduce the amount of ice cystals forming – this means gradually cooling the mixture – rather than dumping hot mixture into a cold machine.
Don’t like matcha? This will change your mind completely. Deliciously creamy ice cream that doesn’t taste bitter.
- 1 Cup Whole Milk
- 1 Cup Whole Cream we used Anchor because of the higher fat content
- 1/2 cup sugar of your choice we just used white granulated sugar
- ¾ tbsp of Premium Grade Matcha
- Pinch of salt
- 1/2 tspn vanilla paste with seeds
Make sure your ice cream machine has been frozen for 24 hours, and your container is in the freezer.
Combine Whole Milk and Whole cream in your measuring cup. Pour into your saucepan along with the sugar and vanilla paste.
Turn on low-medium heat. Start sifting your matcha powder in and stir to mix – this stops any clumps from forming.
Once it’s been fully mixed, let it rise to around 68C-75C. You don’t want it to boil, but just so it reaches a foamy consistency at the top.
Remove from heat and start transferring to your measuring jug. Prepare an ice bath by filling your metal bowl with ice and water. Place the jug in the middle so it cools down quicker. This process may take up to 2 hours. You want it to reach around 4 degrees C. I also wrap the entire bowl with tin foil so it cools down quicker.
Once it’s chilled, place into your ice cream maker and churn according to its manufacturer’s recommended time.
The ice cream should be a soft-serve consistency and is ready to eat. We like ours a bit more firm, so place the mixture into your chilled loaf tin and cover with tin foil. Leave it to freeze for at least 4 hours or overnight.
Don’t get any water into your ice cream mixture