Green Ice Cream
Servings 12
This green ice cream gets its color from matcha, but you can swap in food coloring for a fun St. Patrick’s Day treat. It’s rich, creamy, and easy to make.
Ingredients
- 1 cup (236 ml) whole milk see notes
- 3/4 cup (150 grams) granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons (12 grams) ceremonial matcha optional, see notes
- 2 cups (473 ml) heavy cream
Instructions
- Prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 C or -.4 F. If you can get it even colder, that’s even better.
- To a medium saucepan over medium heat, add the milk, sugar, egg yolks, salt and vanilla extract. Stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 5-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (82 °C), so keep an eye on it. My mixture had some tiny eggy bits, but they were removed when straining later on.)1 cup (236 ml) whole milk, 3/4 cup (150 grams) granulated sugar, 4 large egg yolks, 1 teaspoon vanilla extract, pinch of salt
- Remove from the heat.
- Add the matcha to a small bowl and gradually stir in a bit of the hot milk mixture - you’ll only need a few tablespoons total - to create a paste. There shouldn’t be any lumps. Use a silicone spatula to smooth it out if needed.2 tablespoons (12 grams) ceremonial matcha
- Stir the matcha paste into the hot milk mixture.
- Pour the heavy cream into a large mixing bowl. Set a fine-mesh sieve over the mixing bowl.2 cups (473 ml) heavy cream
- Strain the ice cream using the sieve. This will do away with any eggy bits or blobs of matcha that you possibly missed.
- Refrigerate the mixture for 8 hours or overnight so that it’s thoroughly chilled.
- Pour into the totally frozen ice cream bowl and churn according to the manufacturer’s instructions. The ice cream will be like soft serve straight from the machine.
- Scoop into a freezer-safe container and freeze for 4 hours to help it firm up. Overnight, it gets quite firm but was soft enough to scoop about sitting at room temp for about 5 minutes.
Notes
- I usually make this with unsweetened cashew milk in place of the milk. It comes out just as tasty.
- You don't have to use ceremonial matcha, but for the best color and taste, it's recommended over the other type - culinary.
- If you'd like to omit the matcha, add another teaspoon of vanilla extract and add a little bit of green food coloring to the finished ice cream mixture, after straining and before chilling, a little at a time until it's however green you'd like it.
- Adapted from vanilla ice cream in The Perfect Scoop.
- This recipe yields 1 liter/quart. The nutritional info is based on 1/2 cup (125 ml) per serving.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 225kcalCarbohydrates: 15gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 102mgSodium: 39mgPotassium: 89mgSugar: 15gVitamin A: 820IUVitamin C: 0.2mgCalcium: 60mgIron: 1mgNet Carbs: 15
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