Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream

It all started with a tapioca drink. After a strong recommendation from a friend, I decided one day to finally order the green mystery frappe. The sweet, yet slight bitter taste of the matcha green tea with the combination of the chewy tapioca pearls instantly had me. Ever since, whenever I’d stop by a tapioca shop, I’d always hear myself respond “green tea frappe” when asked “what would you like to order?”. It wasn’t soon before I realized there was a whole world out there full of green tea flavored desserts for me to discover. Macarons. Cookies. Cake. Ribbon Ice. Chocolate. Buttercream. You name it, they’ve probably made it. And of course, ice cream! Which brings us to this post here which will satisfy any green tea cravings you may have. If you are curious as to how this would taste before making it, I suggest buying the Häagen-Dazs® Green Tea ice cream from your grocery store. It was the only brand that I found that sells the unique flavor of green tea. If you know of any others, feel free to share and comment below.

Matcha Green Tea Ice Cream from OneInstantCookbook

Time Required: 30 minutes active time; 6 hours inactive time

Makes: 1 Quart

Ingredients

  • 2 cups of ice in a bowl
  • 2 cups half and half (OR 1 cup whole milk and 1 cup heavy cream)
  • ½ cup white sugar
  • 3 tablespoons (18 grams) matcha green tea powder
  • Pinch of salt (about 1/16 teaspoon)
  • Optional toppings: sliced mangos/strawberries; condensed milk

Equipment: Ice cream maker

Directions

  1. Freeze the ice cream bowl for 24 hours.
  2. In a medium saucepan, whisk together the half and half, sugar, and salt.
  3. Start heating up the mixture over medium heat and then add in sifted green tea powder. Stir until the mixture starts to foam and is hot to the touch, but not boiling.
  4. Remove from heat and transfer it to a bowl sitting in an ice bath. Once it is cool, refrigerate the bowl for 2-3 hours.
  5. Transfer to a pre-chilled ice cream maker and churn according to manufacturer’s instructions (around 20-25 minutes).
  6. Transfer to airtight container and freeze for 3 hours before serving.

Tips

  • If you are looking to buy green tea match powder, you can buy some from Amazon or from your local Japanese store.
  • Optional toppings that go great with green tea ice cream include fruits such as mangos or strawberries with a drizzle of condensed milk.

Step by Step Pictures Below

Matcha IngredientsClockwise: Green Tea Matcha; Half & Half; Granulated Sugar; Pinch of SaltMatcha Green Tea Ice CreamWhisk together the half and half, sugar, and salt over medium heat.Matcha Green Tea Ice CreamSift in the green tea powder and mix thoroughly. Matcha Green Tea Ice CreamChill your mixture in an ice bath and once cool, place into the refrigerator for 2-3 hours before churning in the ice cream maker. Enjoy!

What is your favorite way to eat/drink match green tea?

Pumpkin Spice Feast: Homemade Cupcakes & Ice Cream

The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.

Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)

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Pumpkin Spice Cupcakes

Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.

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Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

Printable Recipe: Here

Ingredients:

  • 5 egg yolks
  • 2 cups heavy cream
  • 1 cup pumpkin puree
  • 3/4 cup of dark brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • Pinch of nutmeg

Directions:

  1. Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
  2. Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
  3. Cook for about 5 minutes, till bubbles form around the edges of the pan
  4. Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
  5. Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
  6. Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
  7. Strain through a sieve into a bowl
  8. Place this bowl in another bowl full of ice-water
  9. Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
  10. Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
  11. Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions