Matcha Ice Cream

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

Dissolve the matcha powder in a little half and half until smooth.

If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

In a medium mixing bowl, combine the sugar and egg yolks well.

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).

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These items were used to make this recipe:

(affiliate links)

• my favorite ice cream maker (compressor model) https://amzn.to/449ajqc

• less expensive ice cream maker https://amzn.to/3NMu8OE

• gourmet matcha powder https://amzn.to/3qRQVPS

• pure vanilla extract https://amzn.to/3ovS9fE

• my favorite flat whisk https://amzn.to/42SpsuV

• heavy bottom saucepan https://amzn.to/3PoWXlm

• my favorite ice cream scoop https://amzn.to/3r55LT7

• ice cream storage containers https://amzn.to/3NMmdRg

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Matcha Ice Cream

makes about 1 quart

Printable Recipe

Ingredients

• 1 tablespoon high quality matcha green tea powder (or more to taste)

• 2 cups half and half

• 1 cup heavy cream

• 3/4 cup white sugar

• pinch fine salt

• 4 egg yolks

• 1/2 teaspoon pure vanilla extract

Directions

1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).

2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.

3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.

5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.

6. Resume cooking, stirring constantly, until mixture begins to boil.

7. Remove from heat and stir in pure vanilla extract.

8. Strain mixture through a sieve and chill thoroughly before churning.

9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.

10. Transfer ice cream to an airtight container and store in freezer.

Freshly Squeezed Lemonade

You are only 3 ingredients away from freshly squeezed lemonade - one of life's simple pleasures.  

Start by combining water and sugar in a saucepan.

Heat gently and stir to dissolve sugar.

When the water changes from cloudy to clear, the sugar is dissolved.  Remove from the heat.

Cut a bunch of fresh lemons (I used 10).  

Here's a tip:  cold lemons don't like to give up all their juice so make sure your lemons are room temperature or slightly war before juicing.  You can warm them by covering with warm water or pop each one in the microwave for 10-20 seconds until warm.  Rolling the lemons on the counter using moderate pressure before squeezing helps as well.   

Time to juice those lemons - an electric lemon juicer makes very quick work of it.  This kind of manual citrus juicer also works well.  

Pour the remaining water, lemon juice, and sugar/water mixture into a large pitcher and mix well to combine.  Serve over ice.  

Items used to make this recipe:

(affiliate links)

• electric citrus juicers https://amzn.to/3CMpWrW

• manual citrus juicer https://amzn.to/3NKPqvP

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Freshly Squeezed Lemonade

makes 8 servings

Printable Recipe

Ingredients

• 8 cups water, divided

• 1 1/2 cup granulated sugar (or more to taste)

• 2 cups freshly squeezed lemon juice

Directions

1. In a large saucepan, bring 2 cups of water and sugar to a boil, stirring until sugar dissolves.

2. Pour remaining 6 cups of water into a large pitcher; add sugar water and lemon juice, stirring well to combine.

3. Serve over ice.