How to make matcha tea ice cream

The heat arrives, temperatures rise and, although you love your morning matcha latte, admit it: having it hot when you're sweating just from looking out the window isn't quite as appealing anymore. It's time to look for fresher alternatives, and while we're at it, why not learn how to make matcha tea ice cream?

Yes, seriously. And no, you don't need to be a pastry chef or have a professional ice cream maker for it to turn out well. Stick around and we'll tell you all the secrets.

What's so special about matcha ice cream?

If overly sweet desserts aren't your thing and you prefer that umami note matcha has, this recipe is going straight onto your list of must-haves for this summer.

The beauty of it is that the cream and milk soften the matcha enough so it doesn't taste bitter, but without losing that characteristic flavour. In other words, like your matcha latte, but in a nice cool version.

What you need

• 500 ml of whipping cream
• 250 ml of whole milk
• 120 g of sugar
• 4 egg yolks
• 2 teaspoons of matcha (good quality, this matters)
• A pinch of salt

Want a lighter or dairy-free version? It can be adapted, but we'll warn you: this classic base is the one that gives the best texture.

How are you going to make it?

The recipe for making matcha tea ice cream is actually really simple; you just have to follow these five steps:

1. The cream base

Put the milk and cream in a saucepan over medium heat. It doesn't have to boil, just heat up well.

While it heats, beat the yolks with the sugar until they lighten and become a little thicker. This step seems silly, but it makes the difference between a silky texture and a strange mixture.

2. Mixing without it curdling

Here you need to be patient. Add the hot milk over the yolks little by little, stirring constantly. If you pour it all in at once, the egg curdles and goodbye ice cream, hello sweet scramble.

Once it's combined, return the mixture to the saucepan and cook over low heat, stirring all the time, until it thickens slightly.

3. The matcha, with care

The matcha isn't just thrown in any old way. If you do, you'll end up with green lumps floating around. Sift it first and mix it with a little of the hot cream until you form a smooth paste.

Then fold that paste into the rest of the mixture and stir until the colour is even. That gorgeous green you're seeing is a good sign.

4. Cold, very cold

Let the base cool to room temperature and put it in the fridge for at least 4 hours. We know the temptation to skip this step is huge, but it's exactly what sets a creamy ice cream apart from one with the texture of an ice cube.

5. Into the freezer!

Pour the mixture into a freezer-safe container and stir every 30 to 40 minutes for about 3 hours. It's a bit of a hassle, yes, but that's how you avoid ice crystals forming.

Tips to make your matcha ice cream turn out perfect

An important part of how to make matcha tea ice cream is knowing the secrets that unlock all its flavour. Here we reveal some tips to make it delicious:

• Use quality matcha. There's no contest: the flavour of the ice cream depends directly on the tea you use. Any old matcha will give you a bitter result.
  
  
• Adjust the sweetness to your taste. Matcha has its natural touch of bitterness and the sugar is there to balance it. You can reduce it, but don't overdo it or the result won't be as natural.
  
  
• Don't skip the cold rest. Seriously, don't. It improves the texture and the flavours blend much better. This small detail makes the difference.
  
  
• Stir during freezing. If you don't have an ice cream maker, this is the trick to avoid ending up with a hard block of green ice.

Why is it worth making it at home?

Because you control what goes into it, adjust the sweetness to your taste and can try all the variations you can think of without depending on what's available in a shop.

And although it sounds like a cliché, making it yourself has something to it. It's an enjoyable process, not especially difficult, and when you taste it you think "I made this". That little ego boost is well worth it. Give it a go and let us know!

In short

Now you know how to make matcha tea ice cream. Now comes the fun part: making it, tasting it and deciding how you like it best — milder, more intense, with a topping on top, etc.

It isn't a complicated recipe, but it has that something that makes it seem much more elaborate than it really is. With good matcha tea, a little patience and the steps done well, you'll get a creamy, balanced ice cream that's very different from what you're used to.

And the best part is that you can make it your own. Adjust the sugar, try combinations with other flavours, dare to make the vegan version or add white chocolate. In the end, cooking at home is all about that: trying things fearlessly until you find your favourite version.