Matcha ice cream recipe

Matcha ice cream

Good Quality Matcha powder

3 to 4 tbs

Sugar syrup 

1 cup (or to taste)

Fresh milk 

200 ml

Whipping cream  

300 ml

Vanilla essence

1 tsp

Pour the milk into a pan, add in matcha powder. Bring to a boil, stirring constantly until matcha powder dissolves completely. Turn off fire. Add in vanilla essence. Set aside to cool.

Pour mixture into the ice cream maker bucket, add in all other ingredients and chill in the fridge for at least an hour or two. 

Taste the mixture before proceeding, and always remember that the mixture needs to be a bit sweeter than what you think is 'just right' –  or it will end up tasting bland.  With the Cuisinart ice cream maker, the timer is usually set for 1 hour. But if the ingredients are very cold, the time required may be shorter. I usually let the ice cream churn for about 50 minutes. By then the mixture is already creamy and smooth. 

Spoon it into individual cups (with covers), or into ice cream trays. Chill at least 1.5 hours before serving.  

Before eating the ice cream, temper it by allowing it to stand for 5 to 10 minutes. IT will scoop out beautifully then.

Makes 1.5 liters of ice cream