Last week I learned that I have unfairly neglected matcha over the years. I drink a myriad of teas but never matcha. Turns out, it is delicious.
Buzzing on a (caffeine) high, I felt compelled to spread the good word. After a quick visit to wikipedia, I was the erudite scholar ready to purport matcha’s health benefits and discuss it’s cultural originations. Unfortunately, most conversations followed thusly:
Evan: Have you heard about matcha? It’s ground up green tea and tastes really awesome.
Friend: Yeah. Actually, it’s kinda trendy right now. Like everyone drinks it. People at work have those little whisks.
Evan: What are you a wizard? A genius? Why didn’t you tell me that before?
According to the peer reviewed source known as Wikipedia, the health benefits of matcha tea exceed those of green tea because you ingest the whole leaf, not just the brewed water.
So, since matcha is a health food, I decided to turn it into ice cream, which makes ice cream a health food. Science calls this sound reasoning deductive reasoning.
Now that I’ve convinced you that matcha ice cream is good for you, let’s talk fat and sugar.
My standard ratio to make ice cream is around 2 parts cream:1 part milk:# egg yolks. Basically, half your quantity each time and add the number of egg yolks desired. Add 150 g or about 3/4 cup sugar for each part milk.
Why more cream than milk? Fat doesn’t freeze. Increasing the amount of milk fat will help ensure a creamy product. While you can use any combination of cream, half-and-half, and milk (e.g., whole, 2%, etc.), I find 2 parts cream to 1 part milk produces a rich but not sickening custard.
Next, let’s talk sugar. Sugar helps impart a smoother, less-icy texture, so don’t just reduce the sugar for a low calorie option.
Finally, egg yolks, which add creaminess due to their emulsifying properties. Generally, I use 6 yolks per quart, but feel free to add more for increased richness and creaminess.
- 16 oz (2 cups) cream
- 8 oz (1 cup) milk
- 150 g (3/4 cup) sugar
- 6 egg yolks
- Pinch of sea salt
- 1-2 tablespoons matcha powder
Bring the milk, sugar, and salt to a simmer in a small saucepan and then remove from heat.
Before you make the ice cream, ready your work area. First, partially fill a large bowl with ice and water and then float a smaller bowl that can hold at least 2 liters in the larger one. Set a strainer over the smaller bowl and pour in the heavy cream.
In a separate bowl, whisk together the egg yolks and matcha until pale and frothy, about 10 seconds. Rewarm the milk and then temper the eggs by slowly pouring about 1/3 of the milk into the yolks while constantly whisking as you pour. Add the egg and milk mixture back into the saucepan.
Cook over medium-low heat, constantly stirring with a heat-resistant spatula until the custard registers 180 degrees.
Strain the custard into the heavy cream and stir over the ice bath until cool. Refrigerate to chill thoroughly, preferably overnight.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions.Cover and store in the freezer until ready to serve, at least 8 hours.