Helado De Té Verde Recipe

Bloom matcha

Sift the matcha powder into a small bowl to remove lumps. Add the 2 tsp of hot (not boiling) water and whisk briskly with a small whisk or fork until a smooth, lump-free paste forms. Set aside.

Warm dairy

In a medium saucepan, combine the whole milk and 3/4 of the heavy cream (reserve remaining cream for richness later). Warm over medium heat until it just begins to steam and tiny bubbles form at the edge, about 5–6 minutes. Do not boil.

Whisk yolks and sugar

While the milk warms, whisk the egg yolks and granulated sugar together in a heatproof bowl until the mixture becomes pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly pour about 1/3 of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until it thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Combine matcha and cream

Remove the saucepan from heat. Stir the reserved 1/4 cup heavy cream and the bloomed matcha paste into the warm custard until fully incorporated and evenly green. Add the vanilla extract and a pinch of fine sea salt; taste and adjust sweetness if desired (add up to 1 tbs sugar if you prefer sweeter ice cream).

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or matcha clumps. Press gently with a spatula to help it pass through.

Cool quickly

Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard reaches room temperature, about 10 minutes. Then cover the surface with plastic wrap (direct contact to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight for best texture.

Churn

When the custard is fully chilled, give it a final stir and pour into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Add mix-ins (optional)

If using add-ins like sweet red bean (anko) or toasted pistachios, fold them in gently during the last 2–3 minutes of churning or stir them in after churning.

Harden

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface, and freeze until firm, at least 4 hours.

Scoop the Helado de té verde into bowls or cones. Garnish with a spoonful of sweet red bean, chopped toasted pistachios, or a light dusting of matcha if desired. Let sit a couple minutes to soften slightly for easier scooping, then enjoy.