When the words healthy ingredients and dessert collides, you run to the kitchen. Matcha Green Tea and Strawberry Ice Cream is one of those recipes that not only produces the most beautiful emerald hue, but is also crazy delicious.
Matcha, meaning “powdered tea” is made from a whole green tea leaf that is turned into a powder form which makes it super versatile to use. This type of tea is much more potent when you are eating or drinking it because you are ingesting the whole leaf and not just a leaf infused in water. Not only is Matcha rich in vitamins, it is also loaded with antioxidants which is believed to be protection against heart disease and cancer. While it is known that there is there is a substantial amount of caffeine in Matcha Tea, it is actually prepared for Japanese Meditation Ceremonies and allows you to feel alert yet calm. Unlike the highs and lows of coffee, the reaction to the caffeine that is in Matcha Tea is due to the natural substance called l-theanine, which gives you the feeling of relaxation.
Now that we are in the hottest part of the year, ice cream is really all we want and need to cool us off. I made a classic ice cream base with matcha tea whisked into the custard before freezing it in a traditional ice cream machine. Although you can enjoy the matcha ice cream on its own, I chose to throw in fresh chopped strawberries to add another element of flavor. Matcha and Strawberry Ice Cream is the perfect way to end your day!
- 2 Cups Heavy Whipping Cream
- 1½ Cups Whole Milk
- ¾ Cup Granulated Sugar
- 5 Egg Yolks
- 2 Tbsp Matcha Green Tea Powder
- In a medium saucepan, whisk together the cream, milk and half of the sugar and bring to a simmer
- While the cream mixture is warming up, whisk the eggs yolks, the remaining sugar and the matcha powder until thick and pale in color
- Once the cream mixture has come to a simmer, add about ⅓ of the mixture to the eggs and whisk until smooth
- Slowly add the egg mixture back into the saucepan with the remaining cream and stir until mixture becomes thick and coats the back of a wooden spoon. (do not bring this to a boil)
- Strain the custard into a clean bowl
- Cover ice cream base and allow it to cool to room temperature and then refrigerate it overnight
- Pour the ice cream base into the ice cream machine and churn (follow manufactures instructions)
- Once the Matcha Ice Cream is frozen, fold in the strawberry chunks
- Pour the ice cream into a container that can be in the freezer
- Place ice cream in the freezer for 2-3 hours or until completely frozen and ready to serve!