Ingredients for Green Tea Ice Cream With Matcha Sauce
- 2 cups whole milk
- 4 large egg yolks
- ¾ cup granulated sugar + 2 tablespoons granulated sugar (for sauce)
- 1 cup heavy cream (for ice cream) + 2 tablespoons heavy cream (for sauce)
- Matcha Green Tea Powder
- Water
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How to Make Green Tea Ice Cream With Matcha Sauce
- **Ice Cream:**
- In a medium saucepan, whisk together 4 large egg yolks until light and frothy.
- Add 2 cups whole milk and ¾ cup granulated sugar to the saucepan. Whisk until well combined.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Immediately remove from heat and pour the mixture through a fine-mesh sieve into a bowl set over an ice bath. Stir occasionally until completely cool.
- In a small bowl, whisk together 2 tablespoons hot water and 2 tablespoons matcha powder until smooth and lump-free.
- Add the matcha mixture to the cooled custard base and whisk until fully incorporated.
- Gently fold in 1 cup heavy cream until just combined.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.
- **Matcha Sauce:**
- In a small bowl, whisk together 2 tablespoons granulated sugar and 2 tablespoons matcha powder until no lumps remain.
- Gradually whisk in 2 tablespoons hot water until smooth.
- Stir in 2 tablespoons heavy cream until well combined.
- Serve the matcha sauce generously drizzled over scoops of the green tea ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
147g
Carbs
10g
