Last week I learned that I have unfairly neglected matcha over the years. I drink a myriad of teas but never matcha. Turns out, it is delicious.
Buzzing on a (caffeine) high, I felt compelled to spread the good word. After a quick visit to wikipedia, I was the erudite scholar ready to purport matcha’s health benefits and discuss it’s cultural originations. Unfortunately, most conversations followed thusly:
Evan: Have you heard about matcha? It’s ground up green tea and tastes really awesome.
Friend: Yeah. Actually, it’s kinda trendy right now. Like everyone drinks it. People at work have those little whisks.
Evan: What are you a wizard? A genius? Why didn’t you tell me that before?
According to the peer reviewed source known as Wikipedia, the health benefits of matcha tea exceed those of green tea because you ingest the whole leaf, not just the brewed water.
So, since matcha is a health food, I decided to turn it into ice cream, which makes ice cream a health food. Science calls this sound reasoning deductive reasoning.
Now that I’ve convinced you that matcha ice cream is good for you, let’s talk fat and sugar.
My standard ratio to make ice cream is around 2 parts cream:1 part milk: 1/2 part sugar:# egg yolks. Basically, half your quantity each time and add the number of egg yolks desired.
Why more cream than milk? Fat doesn’t freeze. Increasing the amount of milk fat will help ensure a creamy product. While you can use any combination of cream, half-and-half, and milk (e.g., whole, 2%, etc.), I find 2 parts cream to 1 part milk produces a rich but not sickening custard.
Next, let’s talk sugar. Sugar helps impart a smoother, less-icy texture, so don’t just reduce the sugar for a low fat option.
Finally, egg yolks, which add creaminess due to their emulsifying properties. Generally, I use 6 yolks per quart, but feel free to add more for increased richness and creaminess.
- 16 oz (2 cups) cream
- 8 oz (1 cup) milk
- 6 oz (3/4 cup) sugar
- 6 egg yolks
- Pinch of sea salt
- 1-2 tablespoons matcha powder
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks, matcha, and remaining sugar. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until 160 degrees or the custard thickens enough to coat the spatula. Take it off the heat and continue stirring until it reaches 170 degrees.
Strain the custard into the heavy cream. Stir over the ice until cool then refrigerate to chill thoroughly. Preferably overnight.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions.