From the kitchen
Matcha Green Tea Ice Cream
A vibrant, clean-tasting churned frozen dessert where almond milk lets the matcha's flavor stay front and center.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 3 cups Unsweetened Almond Milk
- 3/4 cup Sugar
- 2 tbsp Matcha Powder
- 4 large Egg Yolks
- 2 tbsp Cornstarch
- Pinch of Salt
Method
- Sift the matcha powder to remove clumps and whisk it into a small amount of the almond milk to form a smooth paste.
- Heat the remaining almond milk and half the sugar until steaming, then whisk in the matcha paste.
- Whisk the egg yolks, remaining sugar, cornstarch, and salt together, then temper with a cup of the hot matcha milk.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened, 5 to 7 minutes.
- Strain, chill at least 4 hours, then churn until thick and freeze until firm.
Kitchen note
Sifting the matcha and blooming it into a paste first prevents the green flecks and bitter clumps that show up when matcha is added directly to cold, thin almond milk.
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