From the kitchen
Soy Milk Matcha Ice Cream
An egg-custard matcha ice cream with soy milk as its liquid base.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3 cups plain unsweetened soy milk, with 1/4 cup reserved
- 3/4 cup sugar
- 2 tbsp matcha powder, sifted
- 5 large egg yolks
- Pinch of salt
Method
- Prepare ice cream machine. Whisk matcha with reserved 1/4 cup soy milk until smooth.
- Warm remaining milk and salt until steaming. Whisk yolks with sugar; gradually whisk in a ladle of warm milk.
- Return to the pan and cook over low heat, stirring constantly, to 170 to 175°F. Do not boil. Strain into a clean bowl.
- Whisk in matcha mixture off the heat. Cool promptly in an ice bath, then cover and refrigerate at least 4 hours.
- Churn according to machine directions. Transfer to a covered container and freeze for 3 to 4 hours until scoopable.
Cook with confidence
Before you start
What to expect
An egg-custard matcha ice cream with soy milk as its liquid base.
Before you begin
Sift the matcha and disperse it separately before adding to the cooked custard.
The important cue
Chill both the custard and machine thoroughly before churning.
At the table
Let frozen portions soften briefly for easier scooping.
Culinary Library
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