Ice Cream Gelato Sorbet

Matcha Ice Cream

Makes 1 .5 litres

View Recipe

Matcha Ice Cream

Makes 1 .5 litres

Step aside, vanilla - there’s a new scoop in town. Our homemade Matcha Ice Cream is the perfect balance of creamy, dreamy, and just a little earthy thanks to the vibrant kick of green tea powder. This recipe is all about elevating dessert to an art form: think silky custard base, swirled with matcha, and churned to perfection in your ice cream maker. Serve it straight up, or go all out with a cloud of Persian fairy floss and a snap of peanut or brandy wafers for texture. Whether you’re a matcha devotee or a curious first-timer, this scoop delivers sophistication with every bite.
  1. Matcha Ice Cream-1
  1. Matcha Ice Cream-1

Ingredients

  • 2 tsps vanilla extract
  • 400ml milk
  • 5 egg yolks
  • 2/3 cup caster sugar
  • 2 tbsps matcha powder (green tea powder)
  • 2 cups thickened cream
  • White Persian fairy floss
  • Peanut or brandy snap wafers, to serve

Preparation

  1. Put the vanilla bean paste and milk into a saucepan. Stir over a medium heat until it comes to a simmer.
  2. Put egg yolks and sugar in the small bowl of an electric mixer and beat for 2 minutes until thick and creamy. Drizzle hot milk in whilst beating. Transfer mixture to a large heat-proof bowl. Sit bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the simmering water.
  3. Sift matcha into custard and stir with a whisk until dissolved. Stir constantly until mixture is thick enough to coat the back of a spoon, about 25 minutes. Sit bowl in a large bowl of iced water to cool quickly and chill. This can take up to an hour.
  4. Once mixture is cold, stir cream into custard then pour into the bowl of Ice Cream & Gelato Maker fitted with the ice cream paddle. Turn unit on, set timer to 30 minutes and churn until thick and creamy. Spoon into a suitable airtight container and freeze for 2 hours or freeze overnight.
  5. Remove ice cream from freezer 15 minutes before serving.
  6. Serving suggestion: serve small scoops of Matcha ice cream in glasses topped with fairy floss and peanut wafers if desired.