Matcha Gelato
Patricia @ ButterYum
If I had to sum up the difference between gelato and ice cream with just one word it would be this: FLAVOR. Unlike ice cream, gelato is made with mostly milk, not cream or egg yolks. Both cream and egg yolks contain a lot of fat, which contribute to rich and creamy texture, but they also have a tendency to dull flavors, especially in cold foods. Gelato is also easier to make because all you have to do is heat the base mixture until it reaches a boil. No tempering of eggs or cooking until the base thickens to a custard. But hey, if you want to check out a more traditional custard-based recipe, I’ve got you covered - Click Here for my Matcha Ice Cream recipe.
Items used in the recipe:
matcha powder https://amzn.to/3gJUKhY
ice cream maker https://amzn.to/3oG7KcE
better ice cream maker https://amzn.to/3HYXvaQ
Matcha Gelato
makes 1 quart
Ingredients
3 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar (or up to 1 cup)
2 tablespoons cornstarch, sifted
1 tablespoon matcha powder, sifted (use really good stuff)
1 pinch salt
Directions
In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.
In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.
Heat over medium-high until mixture comes to a boil, stirring frequently.
Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).
Churn in ice cream maker (according to manufacturer’s instructions).
Store in airtight freezer-safe container.
Allow to sit at room temperature for 15 minutes before serving.