Matcha Ice Cream

Matcha ice cream is a Japanese classic that the locals absolutely love. If you go there, it is a real must-try and, once you’ve tasted it, you can never get enough of it!

Good news: you can now very easily make your own at home. All you need is an ice cream maker and a bag of IRO Matcha tea for Cooking!

• 25cl of whole milk

• 100g of caster sugar

• 3 egg yolks

• 10g of IRO Matcha tea for Cooking

• 20cl whole cream

• Heat the milk over a low heat without bringing it to the boil.

• In the meantime, whisk the egg yolks and sugar until the mixture is pale and increases in volume.

• Add the Matcha tea (preferably sifted) and mix well.

• Add the hot milk gradually, whisking continuously, then put the mixture back in the pan.

• Place over a low heat, without bringing to the boil, stirring regularly.

• Leave the mixture to chill for a few minutes in the fridge (or, to preserve maximum flavour, block the process directly using a double-wall bowl filled with water and ice cubes, mixing well to make the mixture cool as quickly as possible).

• In the meantime, whip the cream.

• Add the cream gradually to the mixture.

• Store in the fridge for at least 12 hours.

• Put the mixture in the ice cream maker for 30 minutes just before serving.