I have been seeing a lot of amazing looking home made ice cream recipes on a lot of of blogs lately. When I saw this one made with two of my favorite flavours, matctha and white chocolate, I was no longer able to hold off getting an ice cream maker. I was lucky and found the Cuisinart ICE-20C on sale with an extra freezer bowl.
I halved the recipe size and only melted half of the chocolate adding the other half as chocolate chunks. I used a Green and Blacks White Chocolate bar. I followed the recipe and tried microwaving the chocolate in 30 second intervals but the chocolate burned and turned granular after the second go. Luckily I had another bar and I was able to melt the chocolate in a double boiler. I was not able to get the matcha to mix in completely and the ice cream ended up with dark green flecks.
The ice cream came out of the ice cream maker at the perfect consistency to eat right away. But waiting even a few moments to pull out my camera gave the ice cream time to melt enough to leave a large puddle under it. I loved the texture of the ice cream just out of the ice cream maker. It was cold enough to be ice cream but warm enough to easily melt in your mouth.
I placed the remaining ice cream in the freezer. The next time that I had some of the ice cream it was solid enough to hold together while I played around with the camera. The chocolate chunks were cold enough that they were a bit difficult to chew.
Overall the “Matcha and White Chocolate with White Chocolate Chunks” tasted amazing!! A great new matcha and white chocolate recipe for my collection and a great start to home made ice cream.
Matcha and White Chocolate Ice Cream
- 3/4 cups heavy cream
- 3/4 cups milk
- 1/4 cup granulated sugar
- 1 pinch salt
- 2 large egg yolks
- 3.5 oz white chocolate (finely chopped)
- 1 tablespoons matcha powder (sifted)
- In a small sauce pan bring the cream, milk, sugar and salt to a simmer over low heat, stirring constantly.
- While whisking eggs, pour about 1/4 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. (This should temper the eggs.)
- Pour the tempered eggs in saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.
- Cook over low heat, constantly stirring, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. (Do not let this mixture boil.)
- Pour this mixture through a strainer.
- Melt a little more than half of the chocolate in a double boiler.
- Sift the matcha into the chocolate and mix well with a whisk.
- Add the white chocolate to the cream and mix well.
- Chill the mixture in the refrigerator.
- Mix in the remaining chocolate chunks.
- Freeze according to the instructions for your ice cream machine.
beautiful!! I actually really like the green tea flakes. I’m glad you enjoyed the recipe and congrats on your new gadget.
Peter M says
When I saw the pic, I immediately thought og green tea ice cream. Next year I’m getting an ice cream maker.
Patricia Scarpin says
Kevin, I have never had matcha, but I can tell this is delicious!!
And I’m glad you stopped by my blog, tks!
I must admit my ignorance… I haven’t the foggiest idea what “Matcha” is… you have to enlighten me. I do like to try new things…
This looks good! I’ve never heard of matcha, but whatever it is, it makes a pretty ice cream!
It seems that I forgot to mention what matcha is… Matcha is finely powdered form of green tea. It is commonly used in the Japanese tea ceremony. Matcha is also commonly used to flavour foods and sweets.
Sure looks great Kevin. Such colourful ice cream. I need more room in my freezer!!!!
lol. did you know that chocolate was banned in switzerland for many years. read this
I am definitely starting to see a tendency here in your blog toward white chocolate and matcha and I like it (was just looking at the mascarpone brownies too)! I am going to pass this on to my mom b/c she just got an ice cream maker and I’m sure she’ll love it. thank you!
The recipe looks good. Is there a reason you sifted your matcha? Fresh matcha should dissolve very easily. It also looks like there are some lumps in the ice cream was that intentional? I use this for my green tea ice cream and dont have any problem with lumps.
Dr.Gray: I tend to sift the matcha to help ensure that it dissolves completely. I am not really sure why the matcha did not dissolve completely in this dish. I have not had any problem with it in any dish since…
Carol Scanlan says
Hi Kevin, I just found you sight and the ice creams look fantastic. Is there a way to make them without an ice cream freezer? Can it just be put in the freezer in a container? Are you talking about the kind of freezer that churns the ice cream until frozen?
Carol Scanlan: Yes the ice cream maker that I use is a small one that takes a tub that is frozen in a freezer and churns the ice cream as it chills it. I have not tried making ice cream without an ice cream machine… I have heard that people have luck with freezing it in a regular freezer but they have to pull it out every 10 minutes or so to scrape it. It is scraped up so that it does not form a single rock solid block.