Japanese Gelato Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until the mixture is steaming and small bubbles form at the edges (do not boil). Remove from heat.

Temper egg yolks

In a medium bowl, whisk 4 egg yolks with 2 tablespoons granulated sugar and a pinch of fine sea salt until pale and slightly thickened. Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper.

Finish custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil.

Strain and cool

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until fully cold, at least 2 hours (preferably overnight).

Bloom matcha

Place 2 teaspoons matcha powder in a small bowl and add 2 tablespoons hot (not boiling) water. Whisk vigorously with a small whisk or fork until smooth and lump-free.

Mix matcha into base

Whisk the chilled custard well to reincorporate. Whisk the bloomed matcha into the chilled custard until fully combined and evenly tinted. Taste and adjust: add up to 1/2 teaspoon more matcha if you want a stronger green tea flavor.

Churn

Pour the matcha custard into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-gelato consistency (usually 20–30 minutes). Gelato is typically churned slower and at a slightly warmer temperature than ice cream to keep it dense.

Firm and serve

Transfer churned gelato to a shallow, airtight container, press a piece of plastic wrap directly on the surface to minimize ice crystals, and freeze for 1–3 hours to firm up. Serve scoops at slightly warmer-than-freezer temperature (let stand 5 minutes).

Prepare anko (if too thick)

If the 1 cup sweetened azuki paste is very stiff, loosen it with 1–2 tablespoons water until spreadable but still thick. This helps it incorporate smoothly into the custard.

Fold anko into base

Whisk the chilled custard to smooth it. Reserve about 2–3 tablespoons of anko for swirling and stir the remaining anko thoroughly into the custard until evenly combined.

Churn

Pour the red bean–flavored custard into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-gelato consistency (about 20–30 minutes).

Swirl and firm

Spoon a third of the churned gelato into a shallow container, dollop with some of the reserved anko, then add another third of gelato, more anko, and finish with the remaining gelato and anko to create ribbons. Press plastic wrap on the surface and freeze 1–3 hours to firm before serving.