Green tea flavored desserts are so widespread all over the US today, and it seems like Green tea Ice Cream is as popular here as in Japan. Because green tea goes so well with milk products Green Tea flavor is understandably a delicious choice for ice cream. Green Tea Ice Cream is a Japanese dessert everyone knows in the US even outside Japanese food.
At many Japanese restaurants in the US, Green Tea Ice Cream has become one of the most popular desserts. Green tea has a very refreshing green grass aroma, and that helps cut the smell of fish and grease from dinner. It can be served as a couple of scoops in a bowl or could be inside Mochi (rice cake), which also tastes great.
Not only at Japanese restaurants, but very famous ice cream makers here make Green Tea ice cream. The good thing is that the flavor is not just a fad, but it looks like the flavor is here to stay in American food culture. Now you don’t have to travel to Japanese grocery store to buy Green Tea Ice Cream but almost any supermarket in the US!
The green tea used in Green Tea Ice Cream is called Matcha in Japanese. Matcha is a powdered form, and so it has a much more concentrated flavor than green tea leaves. It should not be mixed with green tea you drink from regular tea bag. Matcha is also a drink that is used in the tea ceremony in Japan, but you don’t drink as much as brewed green tea.
Matcha Green Tea is available at Japanese and some American supermarkets and also online. (This recipe is for the ice cream itself; you will use an ice cream machine to freeze the ice cream so please follow your ice cream machine instructions.)
- 2 cups milk (480ml)
- 2 Tbsp green tea powder (Matcha)
- 1 cup heavy cream (240ml)
- 6 egg yolks
- 1/2 cup and 2 Tbsp sugar (120g)
- Place ice water in a large bowl that can hold a pot. Set aside.
- In a small bowl, add 1/4 cup of milk and green tea powder, and whisk well (the powder may not dissolve completely). Then add back to the rest of milk (1 3/4 cups) and mix.
- Heat the milk mixture and 1/2 cup of heavy cream at medium heat, and cook until just before boiling.
- In a medium bowl, whisk the rest of the heavy cream (1/2 cup), yolks, and sugar. Add hot milk very slowly to the egg mixture.
- Put egg/milk mixture back to the pot and cook at medium heat stirring constantly until thick (to check the thickness, dip a wood spoon in the egg/milk mixture, and check and see if you can scrape a clear line on the back of the spoon with a finger).
- Place the pot in the ice water and cool. Transfer to a container and chill at least 3 hours in the refrigerator.
- Follow the direction of your ice cream machine and mix. Very soft ice cream is done after about 15-20 minutes. Freeze 3 hours before serving.