Matcha Ice Cream
Four years ago, my husband and I journeyed across the world to Japan. I was quite pregnant with my third child, and therefore made it my official mission to sample as much matcha ice cream as possible during our two weeks of travel.
While I tasted many delicious iterations, I discovered my very favorite preparation of matcha ice cream in Arashiyama, a beautiful, historic district of Kyoto. It was a sweltering hot and humid day, and we had spent hours walking through gorgeous gardens and the famous bamboo grove. I was more than ready for an ice cream when we came upon a little shop dishing up big scoops of the dazzling green custard topped with golden drizzles of beautiful, runny honey.
I had never had matcha ice cream with honey on top, but let me tell you - game changer! I love how matcha ice cream is not overly sweet; it’s more earthy, herbal, and creamy than sweet. But unlike some super sugary syrups that can mask flavors, honey as a topping compliments the rich muskiness of the tea, making for a beautiful, elegant, and perfectly balanced desert.
In this recipe, as with all my ice creams, I use a simple ice cream maker and a traditional egg yolk based custard. I don’t believe in ice cream without eggs or churning; there’s not really a comparison. But if you’re new to the homemade ice cream world, don’t be discouraged. The ingredients and method in this recipe are simple. Just take your time; the most important rule for any custard is never to boil or curdle the egg. Cook it low and slow and you’ll be just fine.
I want to make a little side note here on photography. I was so excited to use pottery I brought home from Kyoto and lavender from my garden for this photo shoot. When I travel, I invariably bring back food (matcha and honey) or home wares (pottery and cutting boards). I think these found objects that have a special history in our lives and a special connection to the recipe can add to the beauty and story of a photograph as well as the moment. If you’ve collected beautiful things in your life or your travels, I hope you too can use them to heighten the joy and beauty of the simple pleasures of everyday life.
Matcha Ice Cream - makes 1 quart
Equipment:
Ice cream maker
Fine mesh sieve
Freezer safe container
Ingredients:
2 cups whole milk
1 cup heavy cream
3 large egg yolks
3/4 cups sugar
1/8 tsp. kosher salt
4 TBS. high quality matcha powder
Runny honey for drizzling
Method:
In a medium bowl whisk together the egg yolks, sugar, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow. Add the matcha powder and 2 TBS. of the milk and whisk again until mostly smooth. Set aside.
In a medium saucepan, heat the milk and cream over medium heat until just below boiling. Remove the pan from the heat.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream and reaches between 170-175ºF. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into a clean bowl. Any remaining clumps of matcha will be removed at this point. Allow the custard to cool enough to refrigerate. Chill in the refrigerator for several hours.
Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions. Once the ice cream is done churning, transfer the ice cream to a freezer safe container, and store it in the freezer until ready to eat. I recommend freezing for several hours before eating. Serve with a generous drizzle of honey.
