Matcha Tea Ice Cream
- 400 ml full-fat milk
- 300 ml double cream
- 6 egg yolks
- 60 g caster sugar
- 20 g Mystic Brew Teas Ceremonial Matcha (buy here)
Combine the milk and cream in a small saucepan and bring to a simmer, remove from the heat.
Beat the egg yolks and caster sugar until pale and combined, then beat in the matcha powder. You might want to cover your bowl with a tea towel to prevent matcha mist covering your kitchen! Slowly whisk the hot milk mixture into the egg mixture, then strain everything back into the saucepan and stir over medium heat until the mixture has consistency of runny custard.
Transfer to a bowl and cool first to room temperature, then in the fridge for about an hour until chilled.
Churn in an ice cream machine according to the manufacturer’s instructions, then set in the freezer for at least 2 hours.
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This recipe was made with ingredients from our first @oddboxldn fruit and veg delivery this week. Check them out as the fruit and veg they deliver is basically everything that supermarkets would not accept due to wrong shape, wrong size or any imperfections you can think of. We have been enjoying the wonky fruit and veg all week and made the breakfast loaf with the butternut squash delivered in the box. You can easily substitute the squash with pumpkin too for a Halloween treat. This is Butternut Squash Loaf Cake recipe is full of wholesome goodness and is delicious with our Everyday Breakfast Tea!