Green Tea (Matcha) Ice Cream

I wanted to make green tea ice cream ever since I got the ice cream machine.  Besides, chocolate and mango, this is my favourite.  I made it without using egg yolks, and it came out very tasty and creamy!  Actually making the ice cream was easy, taking pictures of it was not. I have to plan ahead, set up my props and take it quickly before it melts!  I found some origami papers the other day in my daughter’s craft box, so I folded some paper cranes and use them as props. It’s actually quite fun to use what you have and make props out of it. Hope you like the picture and the ice cream ! 

Makes about 3 – 4 cups 

  • 1+1/2 cups whole milk
  • 1+1/2 cups cold whipping cream
  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon pure vanilla extract
  1. In a pot, heat milk and sugar over medium heat until sugar dissolved
  2. Whisk in matcha powder
  3. Heat until just starting to bubble, turn heat off, stir in vanilla
  4. Strain mixture through a fine mesh into a bowl
  5. Let sit in an ice bath
  6. Stir in cold whipping cream
  7. Let cool completely, then refrigerate for 2-3 hours or overnight
  8. Pour into ice cream machine and churn according to manufacturer’s instructions

Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.

 

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9 thoughts on “Green Tea (Matcha) Ice Cream

  1. Janice @Kitchen Heals Soul

    I love creamy matcha desserts. I don’t know how you managed to not gobble up all the ice cream as it churns. It’s a problem I have whenever I make ice cream. There was one summer, I kept pumping out custards (almost weekly) and I’d basically eat the ice cream straight from the spinning drum. So awesome, but such a terrible habit. I’m almost scared to try this recipe because I’m pretty sure I’ll eat it straight from the machine, haha!
    P.S. I know what you mean about photographing ice cream. Scares me. I’ve tried semi unsuccessfully. Sigh. Apparently the trick is to scoop all the ice cream and then freeze the scoops on a parchment-lined sheet pan to firm them up before bringing them to the set. Easier said than done. To be honest, I’m not even good at scooping ice cream! Good job!

    Liked by 1 person

    Reply
    1. tinysweettooth Post author

      Thanks, Janice! I am the same way, “tasting” as I go and I have to fight with my daughter for licking the last bit on the spatulas and spoons !😂😂 Haven’t try scooping and freezing the ice cream on parchment before, but that’s a great idea!

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      Reply
  2. diversivore

    Beautiful ice cream – I can just imagine that creamy, slightly earth matcha taste. It’s a great flavour, and you’ve used it well. And I totally hear you on the photography front – I hate shooting ice cream (talk about time-sensitive). But you’ve done a lovely job.

    Liked by 1 person

    Reply
  3. Teresa

    We’ve got the same machine – it makes ice cream so easy! Your matcha ice cream looks delicious. No egg ice cream is a nice change sometimes – it’s so much lighter and perfect for highlighting the flavour of matcha.

    Liked by 1 person

    Reply

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