Matcha ice cream
Claire Saffitz x Dessert Person · ♥ 3.7K likes · 100.5K views · 10 min video
Read about frozen desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 parts heavy cream
- 1 parts milk
- 5 whole egg yolks
- 1 tbsp powdered milk
- kosher salt
- 3 tbsp matcha
- ¾ cup sugar
- 2 tsp vanilla paste
Heat the milk and heavy cream in a saucepan on medium low with the vanilla paste, half a cup of the sugar, the salt and the powdered milk, letting them dissolve; bring to just below a simmer, steaming with little bubbles at the edges.
Ingredients and special equipment
Whisk the remaining sugar, the matcha and the five yolks until thick, glossy, a little aerated, pale and slightly ribbony; adding the matcha here works out lumps and cooks it into the base.
Off the heat, slowly whisk most of the hot dairy into the egg mixture on a kitchen towel to raise its temperature, then whisk it all back into the saucepan.
Over medium heat, whisk constantly to 180F, when the yolks are cooked and the mixture thickens, holds the marks of the whisk and the foam has reabsorbed.
Off the heat, strain through a very fine strainer while hot to catch overcooked egg and matcha lumps.
Pour the cold base into the ice cream machine, scraping in the vanilla seeds, cover and churn 10 to 20 minutes, until thick, pulling away from the sides and with a little stretch.
Churning in the ice cream maker