Discovering a New Flavor
My Favorite is Homemade Green Tea Ice Cream and I’ve always loved ice cream, but I never thought I could make it myself—especially without an ice cream machine. One day, I came across a small café while traveling in Japan. They served the most amazing green tea ice cream I had ever tasted. It was smooth, rich, and had this unique, earthy flavor that was unlike anything I’d tried before. I was hooked and knew I had to bring that taste back home with me.
The Challenge of Creation
Back in my own kitchen, I decided to take on the challenge of making green tea ice cream without a machine. I gathered the ingredients—matcha powder, half and half, egg yolks, and sugar—and got to work. It felt like a mini science experiment as I carefully mixed the ingredients, trying to recreate that unforgettable taste. I was nervous about getting the texture right, especially without the help of a machine, but I was determined to see it through.
A Moment of Patience
As the custard mixture cooled in the fridge, I found myself checking it constantly, eager to see if it would turn out as I hoped. When it was finally time to freeze it, I kept stirring the mixture every half hour, breaking up the ice crystals to ensure a smooth finish. It was a slow process, but as I tasted the icy, creamy mixture after each stir, I knew I was on the right track. It was exciting to watch the ice cream take shape, knowing that soon I’d be enjoying a homemade version of the dessert that had captured my heart.
Sharing the Joy
When the ice cream was finally ready, I couldn’t wait to share it with my friends and family. I served it in little bowls, garnished with a sprinkle of matcha powder and a mint leaf, just like I’d seen in the café. The first bite was pure bliss—cold, refreshing, and bursting with that distinct green tea flavor. Everyone loved it, and I felt so proud of what I had created. Making this green tea ice cream at home wasn’t just about enjoying a treat; it was about bringing a piece of my travels into my everyday life and sharing that experience with the people I love.
Table of Contents
Chef’s Notes-Homemade Green Tea Ice Cream
- Use high-quality matcha powder for the best flavor and vibrant green color. Lower-grade matcha may result in a bitter taste.
- When heating the half and half mixture, avoid bringing it to a boil. This prevents curdling and keeps the matcha flavor smooth.
- Whisk the egg yolks and sugar thoroughly to achieve a pale, thick mixture. This step is crucial for the creamy texture of the ice cream.
- When combining the hot matcha mixture with the egg yolks, do it gradually and whisk continuously to prevent the eggs from cooking too quickly.
- Stirring the mixture every 30 minutes during the freezing process breaks up ice crystals, resulting in a smoother texture. If you prefer a creamier consistency, an ice cream machine can help achieve that.
Homemade Green Tea Ice Cream
4
servings20
minutes10
minutes250
kcal4
hours4
hours30
minutesDive into the delightful world of homemade green tea ice cream! This recipe is perfect for those who love the unique flavor of green tea and want to enjoy a healthier, homemade version of this classic treat. No ice cream machine? No problem! This recipe is designed to be made without one, resulting in a deliciously icy texture that’s sure to please. Get ready to impress your friends and family with this easy and refreshing dessert!
Ingredients
2 teaspoons matcha powder (green tea powder)
2 cups half and half (1 pint)
4 large egg yolks
1/2 cup granulated sugar
- Alternative Ingredients:
Matcha powder substitute: Regular green tea leaves finely ground
Half and half substitute: Equal parts whole milk and heavy cream
Sugar substitute: Honey or agave syrup adjust to taste
Directions
- Mixing Egg Yolks – In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick (about 3 minutes). This step ensures a creamy texture.
- Combining Mixtures – Gradually pour the hot matcha mixture into the egg yolk mixture while whisking constantly to prevent curdling (about 2 minutes). Return the combined mixture to the saucepan.
- Cooking Custard – Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Do not let it boil.
- Cooling Down – Pour the custard into a clean bowl and let it cool to room temperature (about 30 minutes). Cover with plastic wrap and refrigerate until completely chilled (about 2 hours).
- Final Freeze – Allow the ice cream to freeze completely (about 2 more hours). Serve directly from the freezer or let it soften slightly at room temperature before scooping.
Equipment
- mixing bowls
- whisk
- saucepan
- measuring cups and spoons
- food storage containers
Nutrition Facts
- Calories: 250kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 50mg
- Potassium: 150mg
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 18g
- Protein: 5g
- Vitamin A: 10IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 4mg
FAQ-Homemade Green Tea Ice Cream
Can I use regular green tea leaves instead of matcha powder?
Yes, you can use finely ground green tea leaves as a substitute, but the flavor and color will differ slightly from matcha.
Is it possible to make this recipe vegan?
Yes! Substitute the half and half with coconut milk and the egg yolks with a plant-based thickener like cornstarch or arrowroot powder.
What should I do if my mixture curdles?
If the custard mixture curdles, you can try straining it through a fine mesh sieve to remove any lumps, though it may affect the texture slightly.
How can I make the ice cream sweeter?
If you prefer a sweeter ice cream, you can add an extra tablespoon of sugar or a drizzle of honey before freezing.
How long can I store the ice cream in the freezer?
Homemade green tea ice cream can be stored in an airtight container in the freezer for up to 2 weeks, but it’s best enjoyed within the first few days for optimal texture and flavor.
