Now you don’t have to wait until your next Japanese restaurant run to get green tea ice cream! Easily make this at home with your ice cream maker anytime the craving hits.
- 4 cups half and half
- 1 cup granulated sugar
- 1/8 tsp table
- 5–7 TB Matcha green tea powder
- In a heavy saucepan, combine half and half, sugar, and salt. Whisk and cook over medium heat until sugar is dissolved. Add green tea powder and continue cooking and whisking until powder is completely dissolved and mixture is hot but not boiling. Remove from heat and let cool to room temp. Cover and chill 2-3 hours in fridge or until fully chilled.
- Make sure your ice cream maker is ready to go, with the container solidly frozen. Transfer chilled mixture to ice cream maker and churn according to manufacturer’s instructions (I generally go about 30 minutes.) Ice cream will be somewhat soft when finished. Use a rubber spatula to scrape all ice cream into an airtight container. Freeze 3 hours or overnight before serving.
- Note: Unless you use some kind of food coloring/dye, the ice cream will naturally be more of a muted green, as pictured above, rather than vibrant green.
Different brands of Matcha tea powder may have varying intensities. For best results, start with lower amount of Matcha powder and add to taste, prior to chilling/churning.
- Category: dessert