To make Matcha Ice Cream, I had been using my old Egg-free recipe for many years until I made this one. This is based on my ‘Easiest Vanilla Ice Cream’. I added Matcha to it and altered the amount of Sugar. Currently this is my favourite Matcha Ice Cream.
Makes
2 to 4 Servings
Ingredients
1 tablespoons Matcha Powder
2 tablespoons Hot Water
2 Egg Yolks
2 tablespoons Caster Sugar
1/2 cup Milk
1/2 teaspoon Vanilla Extract
1/2 cup Thickened Cream
3 tablespoons Caster Sugar *mixed with Cream
Method
In a small bowl, mix Matcha Powder and Hot Water well.Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.Heat Milk in a small saucepan or in a microwave, and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks.Add Matcha mixture and Vanilla, and mix well. Cool the mixture completely.In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Matcha mixture and Vanilla Extract, and mix well.Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.
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