Matcha Gelato

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

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Matcha Gelato

makes 1 quart

Printable Recipe

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

1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

3. Heat over medium-high until mixture comes to a boil, stirring frequently.

4. 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).

5. Churn in ice cream maker (according to manufacturer’s instructions).

6. Store in airtight freezer-safe container.

7. Allow to sit at room temperature for 15 minutes before serving.