MATCHA ICE CREAM

Jeju Latte Matcha Ice Cream is a French-style custard ice cream made by cooking egg yolks, sugar, and milk into a base, then blending in matcha and heavy cream before an overnight chill and churn.

The custard step is what separates this from the quick, eggless matcha ice creams most recipes rely on — cooking the yolks into a proper base gives the final texture a dense, almost creamy-dense scoop instead of the icy grain you get from shortcuts. Between the overnight chill and the churn time, this is a two-day project, but it's the difference between homemade and something that could pass for scooped straight from a Japanese tea house.

Prep: 30 min (plus overnight chill) · Churn: 25-35 min · Freeze: 4+ hrs · Yield: about 1 quart

INGREDIENTS & SUPPLIES

• 10g matcha
• 50-60mL water
• 5 egg yolks
• ½ cup + 4 Tablespoons sugar or 40g maple syrup
• 2 ⅓ cups whole milk
• 1 ½ cup heavy cream
• 2 quart ice cream maker
  
• Food scale
• Matcha whisk + bowl
• Sauce pan
• Whisk
• Freezer-friendly containers with lids
• Parchment paper

DIRECTIONS

*The ice cream takes two days to make as the components must be heated, then chilled overnight. Also, be sure to freeze the ice cream maker tub 24 hours in advance according to the manual.

1. Weigh 10g of matcha into the matcha bowl and prepare the 50-60mL of water but don't combine yet. Set aside. 
2. Whisk the yolks and sugar together until pale yellow.
3. Warm the milk until it just lightly simmers.
4. Temper the egg/sugar mixture by slowly whisking in the heated milk into the egg mixture a little at a time until the mixture is warm. 
5. Pour everything into the sauce pan and cook on medium-low until thickened, whisking slowly and constantly. 
6. When the temperature reaches 170°F, remove from heat.
7. Whisk the prepared matcha with water until smooth, then pour into the egg/sugar/milk mixture.
8. Add in the heavy cream and stir just to combine.
9. Let cool, then cover and chill in the refrigerator overnight.
10. The next day, place your frozen ice cream tub into the machine, and pour your chilled ice cream liquid into the tub. Churn (stir setting) until it is the thickness of soft serve ice cream, 25-35 minutes.
11. Transfer to a container you can freeze, cover with parchment paper + lid, and freeze at least 4 hours.