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Homemade Matcha Ice Cream

A homemade ice cream with refreshing Matcha flavor. It is custard-based using whole eggs.
Prep Time1 d
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Ice Cream, Homemade Matcha Ice Cream, Whole egg ice cream
Servings: 4 people
Author: Isabel Wang
Cost: $5

Equipment

Ingredients

  • 1 tbsp Matcha powder Pure powder, non-sweetened
  • 3 cups Heavy cream
  • 1 cup Whole milk
  • 3 Large eggs
  • 1 cup Brown sugar
  • 1 tsp Pure vanilla extract

Instructions

Preparation

  • Chill the bowl of ice cream maker in freezer for at least 24 hours

Ice cream custard

  • Heat up heavy cream and milk in the pot until steaming; don't let it boil
  • Stir in sugar until it dissolves
  • In a separate bowl, beat the eggs
  • Slowly add 2 cups of hot cream/milk into the eggs while continuously mixing
  • Slowly pour the egg/cream mixture back to the pot while mixing
  • Heat the custard on medium while stirring continuously; do not let it boil; for about 3 minutes
  • The custard base will thicken; remove from stove once the base is thick enough to form a thin and consistent coat on the back of the spoon
  • Stir in vanilla extract and matcha powder
  • Chill the custard in refrigerator for 4 hours to overnight

Making ice cream

  • Start the ice cream maker
  • Pour in custard and churn for 20 minutues
  • Serve the ice cream soft, or freeze it for at least 4 hours for a firmer texture

Notes

  1. This time I divided the custard bases into two. The first half was made into vanilla ice cream, and the second half was mixed with matcha powder for Matcha Ice Cream.
  2. I tried different brands of pure matcha powder, and they all taste good. Different brands give various strength of taste and the amount needs to be adjusted. For the organic matcha powder I used this time, I used 3 grams in 3 cups of custard.
  3. I owned the 1.5 QT Cuisinart Ice Cream Maker for about 4 years and used it at least once a month. It has been working well. Any ice cream maker should work. Some of my friends had trouble making ice cream in a maker. In my opinion, the most critical thing is to chill the bowl for at least 24 hours. When I make two batches, the second batch would be a little bit softer, but will be fluffy enough. In the past, the boys were in a hurry and I took the bowl out before it was chilled for 24 hours, and the ice cream custard just did not freeze.