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Green tea ice cream is one of my favorites. The combination of sweet cream with the green tea is so yummy, even if you are not a huge green tea fan I am pretty sure you will like it. Give it a try, you won’t be dissappointed. I like to add fresh raspberries on top as a special treat.
- 1 cup sugar
- 4 Tablespoons Matcha powder
- 2 egg yolks
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla
Combined sugar, egg yolks, cream, milk, and vanilla in bowl and whisk together. Add to your ice cream maker. Turn on ice cream mixer and let mix for 20 minutes. I use the KitchenAid Ice Cream Maker Attachment for my KitchenAid mixer, and I love it.
While the ice cream is mixing, mix the macha powder and a small amount of HOT water and whisk together, once mixed add ice cube to cool and put in freezer for a 5 min. Remove the ice cube. Do not add macha powder directly to ice cream, it will clump. You must mix with hot water as instructed above.
When the ice cream is ready add the macha and mix for one minute until everything is well combined.
I like to store the ice cream in 4 oz canning jars, because they make the perfect serving size. Ice cream is good for 2 weeks.
Another great option for making ice cream is the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.