A Japanese matcha ice cream that is dense, milky, and delicately bitter, made from a crème anglaise base and processed in the ice cream maker for a smooth, compact texture.
Ingredients
- 300 ml fresh whole milk
- 180 ml heavy cream
- 95 g powdered white sugar
- 4 pieces fresh medium-sized eggs
- 12 g Japanese culinary-grade matcha powder
- 1 pinch fine salt
Method
- Separate the eggs and keep the yolks in a heatproof mixing bowl. Whisk the yolks with the sugar until the mixture lightens, thickens slightly, and falls in a soft ribbon when the whisk is lifted.
- Sift the matcha into a small bowl. Add a small ladleful of the cold milk taken from the ingredients and whisk vigorously until you have a smooth green paste, with no dry lumps around the sides of the bowl.
- Pour the remaining milk and the cream into a saucepan with the salt. Heat over medium heat until steam rises from the surface, small bubbles appear around the edges, and the liquid is hot without boiling.
- Temper the sweetened yolks by gradually pouring the hot milk over them while whisking constantly. The mixture should become fluid and smooth, with no pieces of cooked egg.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a flexible spatula and scraping the bottom and corners well, until the custard coats the spatula and a line drawn with a finger stays clean.
- Remove from the heat immediately. Whisk in the matcha paste, then blend briefly if possible to smooth the base. The color should be deep and even green, with a clear aroma of fresh tea and warm milk.
- Strain the base through a fine sieve into a cold container. Press plastic wrap directly onto the surface, let it cool slightly, then refrigerate until the base is completely cold.
- Pour the cold base into the pint, staying below the maximum fill line. Freeze on a perfectly level surface until the block is firm in the center, with no soft spot when you press the top lightly.
- Install the pint in the ice cream maker and run the ice cream program. At the end, the texture may be powdery if the block is very cold: make a small well in the center, add a splash of cold whole milk, then run a re-spin cycle until the ice cream is dense, satiny, and forms clean waves.
- Serve immediately in compact scoops in chilled glasses. For a more Japanese texture, clean and slow-melting, smooth the surface and let it firm up briefly in the freezer before scooping.
Nutrition
Per serving
- Energy
- 355 kcal
- Protein
- 10.7 g
- Carbohydrate
- 29.63 g
- Fat
- 21.61 g
- Fibre
- 0.8 g
- Calcium
- 81.13 mg
- Iron
- 0.15 mg
- Magnesium
- 10.07 mg
