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.

Matcha Brownies

I'm calling these Matcha “Brownies" even though the recipe contains absolutely no chocolate whatsoever.  I guess technically that means I should probably have called them Matcha Blondies, but nah... I don't think as many people would search for matcha blondies as matcha brownies.  Matcha Snack Cake could work, but no... the texture is too dense to be a snack cake.  Matcha Brownies it is!  

(a sneak peak into the mind of a food blogger)

Okay, on to the recipe.

Matcha is very finely milled Japanese Green Tea Powder.  It's traditionally used for fancy tea ceremonies.  It has a naturally sweet, intoxicating flavor and aroma which make it a perfect ingredient to incorporate into all kinds of desserts.  And I forgot to mention, it contains a huge amount of antioxidants so it's good for you too! 

Let's start.  Today's cast of characters:  unsalted butter, eggs, fine salt, baking powder, sugar, pure vanilla extract (only the best will do), flour, and the star of the show, MATCHA.

Be sure to buy good quality Matcha.  You'll want to stay away from the really cheap stuff because it's quite bitter.  And you'll want to stay away from the really high end stuff too because it's just way too expensive.  Hey, if money is no object and you don't mind spending an arm and a leg to make a tiny pan of brownies, go for it, but the rest of us can get away with a less expensive variety that still tastes really good (I suggest this one). 

Place the flour, matcha, salt, and baking powder in a bowl.

Whisk to combine; set aside.

In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, cream the butter and sugar together.

The BeaterBlade attachment is another thing I can't imagine living without.  I must keep two in stock at all times, one for each of my stand mixers.

Creamed butter and sugar.  Check.

Add eggs and pure vanilla extract.  

I beg you, please, please, please use really good quality pure vanilla extract - it makes all the difference.  This is my favorite brand of vanilla.  I'm currently working my way through this humongous quart size bottle.  I love knowing I have enough vanilla to last me through the next several years.  It's the simple things in life...

Good thing it lasts indefinitely in the pantry! 

Beat the eggs and vanilla into the creamed butter and sugar.

Now it's time to add the flour/matcha mixture that we set aside a few minutes ago.

See how everything goes straight into the mixer - no spills, no splashes.  Brilliant!

Time to mix the dry ingredients into the wet ones.  Start on very slow speed with a clean tea towel or plastic wrap draped over the mixer to contain the very finely milled matcha and keep it from releasing a green dust cloud into your kitchen.

Like this.

And here's this is what the batter will look like when the wet and dry ingredients are completely mixed together.

Pour the batter into the prepared pan and use a amall offset spatula to spread it into an even layer.  If you find the batter is too sticky, dip your offset spatula in warm water.

Don't forget to push the batter into those corners!

Nice and smooth and ready to bake.

To check for doneness, insert a toothpick in the center of the pan and see if it comes out clean.  If it does, your brownies are done!  Cool completely before cutting.

To serve, I like to flip them out of the pan, trim the edges (cook's treat), cut into 16 2-inch squares, and sprinkle with confectioner's sugar.  

Enjoy!

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Items used to make this recipe:

(affiliate links)

• BeaterBlade https://amzn.to/3XmjLEh (order by mixer size/style)

• magnetic spoons https://amzn.to/317QkcL9

• serrated knife https://amzn.to/3uz8S5F

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

• matcha powder https://amzn.to/3SJqy8M

• 8x8 professional pan https://amzn.to/3RHY1lA

• Baker’s Joy https://amzn.to/3PYOmWk

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Matcha Brownies

makes sixteen 2-inch squares (8x8 pan)

Printable Recipe

Ingredients

• 1/2 cup all purpose flour

• 1/4 cup Matcha (green tea) powder

• 1/4 teaspoon fine salt

• 1/4 teaspoon baking powder

• 8 tablespoons unsalted butter, room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F and spray an 8x8-inch square metal cake pan with Baker's Joy.

2. In a mixing bowl, whisk together the flour, matcha (green tea powder), salt, and baking powder; set aside.

3. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream together the butter and sugar until light and fluffy; add eggs and vanilla and mix completely.

4. Add the flour mixture and mix just until no traces of flour remain.

5. Pour batter into prepared pan and spread into an even layer; bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Allow to cool completely before cutting with a serrated knife.