In Japan, matcha tea ice cream is considered a wagashi; in other words, it is a typical Japanese pastry.
In the last few years, matcha tea has also found its way into our French pastries: matcha financiers, green tea tiramisu, cookies… It’s everywhere! But it is especially in the form of ice cream that matcha interests us today.
How about making this little wonder at home?
Recipe
Preparation time: 45 minutes
Cooking time: 30 minutes
Resting time: 4 hours
Serves 4:
25 g RYO matcha green tea
120 g caster sugar
20 cl milk
150 g fresh cream
3 egg yolks
Start by separating the whites from the yolks in a bowl, keeping only the yolks. Add the sugar and whisk until the mixture turns white.
Pour the milk into a saucepan and heat it without boiling. Once hot, pour 3/4 of the milk, little by little, over the egg yolk/sugar mixture, stirring continuously. Reserve the remaining quarter of the milk without putting it in the fridge.
Then pour the mixture into another pan and put it back on the heat at a low temperature. With a spoon or whisk, stir without stopping until the cream thickens.
Once thickened, remove the pan from the heat and cool in a bain-marie (a container filled with cold water or even ice cubes into which you dip your pan!). Continue mixing your cream.
Pour the quarter of the warm milk you had reserved into a bowl. Add the matcha and whisk until the milk is an even shade of green.
Slowly pour your matcha milk into the cream you prepared earlier. Add the fresh cream and mix again.
Freeze the mixture after pouring it into a rectangular dish (preferably). Remember to scrape the ice cream and mix it with a fork every half hour or so for 3 hours so that it doesn’t crystallise. If you have an ice cream maker, you can of course use it.
Finally, all you have to do is present your ice cream in bowls, decorated with fruit, biscuits or coulis according to your taste.
And for Japanese tea lovers, you can find all our products in bulk or in bags on our website Ryokucha!
