Green Tea (Matcha) Ice Cream

⅓ cup sugar
⅓ cup cold water
½ teaspoon mirin
2 teaspoons matcha
½ cup whole milk
½ cup half-and-half

In a small saucepan, combine the sugar and water. Stir the mixture over low heat to melt the sugar and then continue to simmer for about 5 minutes, or until a bit syrupy. Add the mirin, stir, and remove the pan from the heat.

In a small bowl, combine 1 tablespoon of the warm syrup and the matcha and stir until dissolved. Return this sweet tea concentrate to the saucepan and stir until completely blended. To retain optimal aroma and ensure an intense jade color, do not reheat the mixture. Stir in the milk and half-and-half and mix thoroughly.

If you are using an ice-cream maker:

Pour the tea-and-milk mixture into the machine and follow the manufacturer’s instructions for making a soft-set ice cream. For most models, about 10 minutes of chilling and churning should suffice. Pour the semifrozen mixture into a 3-cup freezer-safe container with a snug-fitting lid. Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for at least 2 hours, or until firm throughout.

If you are using a blender, electric mixer, or whisk and freezer trays:

Pour the tea-and-milk mixture into a flat, shallow freezer-safe container, filling it no more than two-thirds full (the mixture will expand). Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for 1½ hours, or until nearly firm. Transfer the semifrozen mixture to a blender and pulse in a few short spurts. Or, with a handheld electric mixer or a whisk, whip the mixture vigorously in a deep bowl. Return the mixture to the same container, re-cover, and freeze again for another 45 minutes, or until firm (but not rock-hard) throughout. Repeat the blend or whip step one more time to achieve a silkier texture.

The final ice cream should be smooth but not too hard. When ready to serve, transfer one or two scoops to pre-chilled bowls. The jade color of the ice cream makes for a dramatic presentation against black tableware.

Sources: Washoku

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