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Rich Matcha Ice Cream using Milk and Whole Egg

Rich Matcha Ice Cream using Milk and Whole Egg

I attempted to recreate true matcha ice cream that you can eat at well-established tea shops in Kyoto.

Ingredients

Milk
400 g
Egg
1
Sugar
80 g
Matcha
2 to 3 tablespoons

Steps

1. Put milk, sugar, and whisked egg in a pot, and heat over a low flame. Using a wooden spatula, scrape the bottom of the pot while constantly stirring without bringing it to a boil.
2. Once it thickens (to the consistency of creamed corn soup), remove from the heat.
3. Combine a small amount of the mixture from Step 2 with matcha (dissolve as you would with miso paste when making miso to avoid clumps) and add to the pot.
4. Pour though a strainer into a bowl, and freeze in the freezer.

Story Behind this Recipe

I made this since everyone in our family loves matcha ice cream. If you sprinkle a pinch of matcha on the ice cream before serving, it tastes even better.