Japanese Matcha Ice Cream

Method

1. 1

   Prepare the ice-cream maker

   At least 12 hours before churning, place the maker’s bowl in the freezer, or prepare the machine as directed by its manufacturer.

2. 2

   Make the matcha paste

   Whisk the matcha and hot water in a small bowl for 1 minute, until smooth and lump-free.

3. 3

   Whisk the yolks and sugar

   Whisk the egg yolks and sugar in a heatproof bowl for 2 minutes, until pale and thick.

4. 4

   Warm the dairy

   Warm the milk and cream in a saucepan over medium-low heat for 4 to 5 minutes, stirring often, until steaming but not boiling.

5. 5

   Temper the yolks

   Slowly whisk about 150 ml of the hot dairy into the yolks for 1 minute, then gradually whisk the yolk mixture back into the saucepan.

6. 6

   Cook the custard

   Cook over low heat, stirring continuously for 6 to 10 minutes, until it coats a spoon and reaches 82 to 84°C; remove from the heat immediately and do not let it boil.

7. 7

   Add matcha and vanilla

   Off the heat, whisk in the matcha paste and vanilla for 1 minute, until evenly coloured.

8. 8

   Cool the custard quickly

   Set the bowl of custard in an ice bath for 15 to 20 minutes, stirring occasionally, until it is no warmer than room temperature.

9. 9

   Chill the custard

   Press cling film or baking paper directly onto the custard surface, cover the bowl and refrigerate for at least 4 hours, until thoroughly cold, ideally 4°C or below.

10. 10

    Churn and freeze

    Churn the cold custard in the prepared ice-cream maker for 20 to 30 minutes, or as directed, until thick and softly frozen; transfer to a covered container and freeze for at least 2 hours, until scoopable.

Tips

• Follow the ice-cream maker’s instructions for freezing its bowl or preparing the machine before churning.
• Stir continuously while cooking and take the pan off the heat as soon as the custard reaches 82 to 84°C; do not rely on time alone.
• Measure the custard temperature in the liquid, with the thermometer tip clear of the pan base and sides.
• The ice bath starts the cooling process, but chill the covered custard until thoroughly cold before churning.

Swaps

• Use a different type of matcha powder, keeping the quantity the same.
• Replace the vanilla extract with an equal amount of vanilla bean paste.

Storing

Keep covered in the freezer for up to 2 weeks for best texture. Let it stand at room temperature for 5 to 10 minutes if too firm to scoop.