Matcha Gelato
Matcha Gelato
Ingredients
- 10 g matcha powder
- 50 g granulated sugar
- 200 ml milk
- 200 ml heavy cream
- 2 egg yolks
Instructions
- 1
In a small bowl, whisk together the 10 g of matcha powder with a small amount of the milk (approximately 2-3 tablespoons) until a smooth, lump-free paste forms. Set aside.
⏱️ 3 min
- 2
In a separate medium-sized bowl, whisk the 2 egg yolks with the 50 g of granulated sugar until the mixture becomes pale yellow and creamy.
⏱️ 5 min
- 3
In a saucepan, combine the remaining 200 ml of milk and 200 ml of heavy cream. Heat over medium-low heat until the mixture is simmering gently, but do not allow it to boil.
⏱️ 5 min
- 4
Gradually pour about 1/3 of the hot milk and cream mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs and prevent them from scrambling.
⏱️ 2 min
- 5
Return the entire combined mixture (tempered egg mixture and remaining hot milk/cream) to the saucepan. Cook over low heat, stirring continuously with a whisk or wooden spoon. Continue cooking until the mixture thickens slightly and coats the back of a spoon, reaching approximately 80°C (175°F). Do not let it boil.
⏱️ 10 min•🌡️ 80
- 6
Remove the saucepan from the heat. Stir the prepared matcha paste into the thickened custard mixture until it is fully combined and the color is uniform throughout.
⏱️ 2 min
- 7
Strain the entire matcha custard mixture through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and silky gelato base.
⏱️ 3 min
- 8
Cover the surface of the strained mixture directly with plastic wrap to prevent a skin from forming as it cools.
⏱️ 1 min
- 9
Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight (12 hours), for optimal results and to ensure it is thoroughly cold before churning.
⏱️ 720 min
- 10
Once thoroughly chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches the desired soft-serve gelato consistency.
⏱️ 25 min
- 11
Transfer the freshly churned gelato to an airtight container. Freeze for at least 2 to 3 hours to allow it to firm up to a scoopable consistency before serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Gelato
- 10 g matcha powder
- 50 g granulated sugar
- 200 ml milk
- 200 ml heavy cream
- 2 egg yolks
Instructions
- 1
In a small bowl, whisk together the 10 g of matcha powder with a small amount of the milk (approximately 2-3 tablespoons) until a smooth, lump-free paste forms. Set aside.
⏱️ 3 min - 2
In a separate medium-sized bowl, whisk the 2 egg yolks with the 50 g of granulated sugar until the mixture becomes pale yellow and creamy.
⏱️ 5 min - 3
In a saucepan, combine the remaining 200 ml of milk and 200 ml of heavy cream. Heat over medium-low heat until the mixture is simmering gently, but do not allow it to boil.
⏱️ 5 min - 4
Gradually pour about 1/3 of the hot milk and cream mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs and prevent them from scrambling.
⏱️ 2 min - 5
Return the entire combined mixture (tempered egg mixture and remaining hot milk/cream) to the saucepan. Cook over low heat, stirring continuously with a whisk or wooden spoon. Continue cooking until the mixture thickens slightly and coats the back of a spoon, reaching approximately 80°C (175°F). Do not let it boil.
⏱️ 10 min•🌡️ 80 - 6
Remove the saucepan from the heat. Stir the prepared matcha paste into the thickened custard mixture until it is fully combined and the color is uniform throughout.
⏱️ 2 min - 7
Strain the entire matcha custard mixture through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and silky gelato base.
⏱️ 3 min - 8
Cover the surface of the strained mixture directly with plastic wrap to prevent a skin from forming as it cools.
⏱️ 1 min - 9
Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight (12 hours), for optimal results and to ensure it is thoroughly cold before churning.
⏱️ 720 min - 10
Once thoroughly chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches the desired soft-serve gelato consistency.
⏱️ 25 min - 11
Transfer the freshly churned gelato to an airtight container. Freeze for at least 2 to 3 hours to allow it to firm up to a scoopable consistency before serving.
⏱️ 180 min