← Nouns Cooking · Japanese

Ingredients

• 360 ml whole milk
• 360 ml double (heavy) cream
• 4 egg yolks
• 150 g Sugar
• 3 tbsp matcha (about 18 g)
• 1 pinch Salt

Method

1. Sift the matcha into a bowl and whisk in 4 tbsp of the milk to make a smooth, lump-free paste.
2. Heat the rest of the milk with half the sugar and the salt in a saucepan over medium heat until it steams and small bubbles appear at the edge. Do not boil.
3. Whisk the yolks with the remaining sugar until pale. Slowly pour in the hot milk, whisking all the time, then return everything to the pan.
4. Stir over low heat for 5–6 min, until the custard thickens enough to coat the back of a spoon (about 80°C / 175°F). Take it off the heat and whisk in the matcha paste and the cold cream.
5. Strain into a container, press cling film onto the surface and chill for at least 4 hours or overnight.
6. Churn in an ice cream maker following its instructions, then freeze until firm enough to scoop.

Tips

• No machine? Freeze it in a shallow tub and beat it with a fork every 30 min for about 3 hours.
• Use bright green culinary or ceremonial matcha; dull, yellowish powder tastes bitter.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101