Matcha green tea ice cream, that is homemade, easy and refreshingly flavorful. Add chia seeds for an interesting texture. Here we also have tips for making no-churn or instant green tea ice cream.
Combine ½ cup milk and 2 tablespoons chia seeds and let it soak overnight in the refrigerator. Alternatively, soak only ¼ cup milk with 1 tablespoon chia seeds and add the other tablespoon directly to the prepared ice cream.
Dissolve corn starch in ⅓ cup milk and stir well until smooth. Take the remaining milk and sugar (or honey) in a large saucepan and bring it to a boil over medium high heat. Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Turn off the heat.
Take green tea powder in a small bowl. Add about ½ cup of hot custard, little at a time and stir it into a smooth paste first, using more custard as needed to make a thick liquid mixture.
Add back the green tea-custard mixture into the milk custard and stir it thoroughly well. Take the pan off the heat and pass it through a fine mesh sieve and using a rubber spatula, push the solids back into the mixture.
Combine it all well again and let it cool on an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
Stir in salt and heavy cream until well combined.
Chill the mixture in refrigerator for several hours/overnight or over an ice bath.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Add dollops of chia seed pudding in the end just when the ice cream is starting to set. Sprinkle dry chia seeds on prepared ice cream, if you didn’t use all of it to make chia pudding.
Notes
Matcha Green Tea:
Purchase nicely packed culinary-grade matcha powder of a good brand, online, at supermarkets or health food stores with a fast turnover. Look for stores that sell in bulk for best price and freshness.
Make sure that it is 100 percent pure Japanese matcha powder that is vibrant green in color. You don’t need the expensive ceremonial grade.
Check the expiration date and store opened pouches in refrigerator. For optimal flavor and color, use the powder as soon as possible.
Use more matcha for more flavor. One tablespoon of the powder weighs 6 grams.
Refrigerate leftover matcha powder, nicely packed in its own and use it within 2 to 3 weeks.
To prevent lump formation, make the matcha paste adding small amounts of liquid gradually.
Chia Seeds: Use chia pudding for a soft crunch or plain chia seeds for a hard crunch.
Homemade Chocolate Sauce: Heat 2 to 3 tablespoons of milk (or cream) in a microwave and add 2 ounces of fine semi-sweet chocolate (I used ghirardelli) and stir until melted and smooth. Mix in 1 teaspoon of honey.
Storage: Place a piece of parchment paper on top of the ice cream and store in an airtight container to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
Vanilla: I think green tea flavor by itself is the best, but if you wish, you can add 1 to 2 teaspoons of vanilla extract.
Gelato: If your ice cream machine has the gelato setting, use that for a denser, creamier and more flavorful result.
If your machine has an ice cream bowl, make sure to freeze it for 24 hours before using it.
For other variations, tips and serving suggestions, scroll up the page to the blog post.