For those of you who have been following, you will know that I have been making green tea matcha ice cream lately. I found 2 unopened cans of matcha we got from Japan that were about to expire, and that is what started the frenzied need to make this ice cream (cos drinking it as tea would take too long to finish).
The results? As you may have seen on stories, I would rate the taste of this as 9/10 (the matcha/green tea flavour is beautifully strong, without going overboard or bitter).
As for the texture, it would be rated as a 6 or 7/10 (eaten straight out of the freezer is harder and icier than I would accept). But it does become 8/10 once it you let it sit in room temperature for about 5 to 10 minutes. At this point, it becomes soft enough to scoop out and you can see its creamy yet firm texture. It is not what I would call a ‘fluffy’ ice cream, but it is creamy and smooth. It lost 2 points because it melts pretty fast. I need to add a stabilizer next round so it can hold longer in room temperature. If this is successful I believe it would elevate the recipe to a 8.5 or 9/10 for texture.
Without further ado, here is the recipe. I made this using a thermomix, so if you own an ice cream maker, or want to do this with no machine, I will share the links to 2 alternative recipes on IG stories and the blog later today :)
– 600ml cream (I use thickened/heavy cream)
– 300ml FULL cream milk (the fattier the better)
– 150-180g sugar
– 3 large eggs
– 35-40g matcha powder (This is to taste. I like mine strong. For those who want a softer matcha flavour you can add about 20g)
𝟏. Throw all ingredients into the thermomix, and cook everything at 80c for 6 minutes, at speed 4. If you are adding a stabilizer, you will need to add it in at this point too to mix in well (you only need to add in about 0.1% of the weight of the total mixture)
𝟐. Pour your mixture into a metal bowl (its easier to scoop out later from a metal bowl), let it cool down a bit, then put the whole bowl into the freezer with the lid OFF for 7-8 hours.
𝟑. Take your frozen mixture out of the freezer. Your mixture should be firm and slightly icy. If it is slightly watery in the middle, thats fine. Texture does not really matter at this point
𝟒. Scoop 1/2 of the mixture into your thermomix and mix it for 20 seconds at speed 9. Then mix it again for 10 seconds at speed 4.
𝟓. Pour the liquid into an air tight container
𝟔. Scoop out the other half of the frozen ice cream mix that is left into the thermomix and repeat step 4. Pour this liquid into the air tight container that has the other half of the mix.
𝟕. Close/Snap shut the the lid of the air tight container and put it in the freezer again for 10-12 hours.
𝟖. Take out the ice cream mixture, divide it into 3 or 4 sections. And mix each section separately in the thermomix in the same way as stated in step 4 again.
𝟗. Pour your ice cream liquid into the containers you want to serve from later. And freeze again until you want to eat. I usually eat it a few hours later. If you’re going to serve it into individual containers, I like using glass jars with lids. Otherwise, if you’re making for a large group, a larger air tight container works just fine.
And as promised, here are 2 alternative recipes if you do not have a thermomix:
ICE CREAM MAKER version: https://www.proportionalplate.com/matcha-ice-cream/#wprm-recipe-container-1725
NON CHURN MAKER version: https://www.ventray.com/en-us/recipes/no-churn-green-tea-icecream
Enjoy! If you end up making this, please do share with us via our instagram IG, or tag us in your post/stories (private accounts – IG wont notify us if you tag us, so you will need to DM us). We’d love to see your photos!
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