Matcha Ice Cream With Or Without An Ice Cream Maker Recipes

MATCHA GREEN TEA ICE CREAM

Matcha Green Tea Ice Cream image

This recipe uses real matcha powder. I created the recipe based on Ben and Jerry's® sweet cream base.

Provided by Jennifer

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 5h5m

Yield 8

Number Of Ingredients 5

Ingredients

1 tablespoon matcha green tea powder, or more to taste
1 cup whole milk
2 cups heavy whipping cream
¾ cup white sugar
2 eggs

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.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 22 g, Cholesterol 131.1 mg, Fat 24.3 g, Protein 3.9 g, SaturatedFat 14.7 g, Sodium 52.5 mg, Sugar 20.3 g

MATCHA ICE CREAM- WITH OR WITHOUT AN ICE CREAM MAKER

Matcha Ice Cream- With or Without an Ice Cream Maker image

I have become completely addicted to Matcha Green Tea. If you are not familiar with Matcha, here is a link to a rather lengthy but fascinating description. It is from the seller I buy my matcha from. http://www.recipezaar.com/cookbook.php?bookid=125553 You can order Matcha by googling for sites, keyword "Matcha" or looking in the Japanese section of your grocery store. My personal favorite is Shizuoka, but you can use any quality Matcha Powder you like. I think you get better results with an Ice Cream maker, but alternative directions are given. Cooking time is dependent on your ice cream maker, or process used.

Provided by Brenda.

Categories Frozen Desserts

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups whole milk
1 1/2 cups heavy cream
5 large egg yolks
1/2 cup sugar
1/8 teaspoon salt (salt will give your ice cream a glossy appearance, and help to make it a little firmer)
1 tablespoon matcha green tea powder (do not use ordinary green tea)
1/4 cup hot water

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.

Nutrition Facts : Calories 528, Fat 41.6, SaturatedFat 24.3, Cholesterol 393.6, Sodium 153.7, Carbohydrate 32.4, Sugar 30, Protein 8.2

NO-CHURN MATCHA ICE CREAM

No-Churn Matcha Ice Cream image

Matcha, a green tea powder popular in Japan, shines in this simple no-churn ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.

Provided by Food Network Kitchen

Categories dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

One 14-ounce can sweetened condensed milk (about 1 cup)
2 teaspoons matcha powder
1 teaspoon pure vanilla extract
Pinch fine salt
1 cup cold heavy cream

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.

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