Matcha Ice Cream With Or Without An Ice Cream Maker Recipes

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Steps:

• In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
• In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
• Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
• Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
• In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
• Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
• Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
• Instructions if not using an ice cream maker:.
• Pour the mixture into an air tight container and freeze until set, about 3 hours.
• Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
• Return to the air tight container and freeze again.
• Repeat the freezing and chopping process until a smooth consistency is reached.