By Devon Sponheimer
Love matcha but don’t want to drink hot tea in the summer? We’ve got you covered, stay cool with this delicious summertime (or anytime!) treat – matcha green tea custard.
Most popular in tea form, matcha is used in a variety of ways – such as in dying foods and in a number of different confectioneries. Matcha is made from shade-grown tea leaves and are carefully harvested. Much like maple syrup in North America, several factors affect a matcha’s grade (and price).
- The location of the tea bush where the leaves are picked
- Treatment before processing
- Stone grinding
The top grade is known as koicha or “thick tea”. These leaves are among the finest harvested. It’s very expensive and used in ceremonies.
The next step down from that is usucha or “thin tea”. It’s less expensive, perfect for drinking and everyday use.
The last grade (and the one important for our purposes) is commercial grade. It’s used in baking and for adding flavor. Think smoothies, green tea treats and of course, our custard.
Okay we have given you a crash course in Matcha let’s get cooking!
Matcha (Green Tea) Frozen Custard
Makes: 4 Servings
This custard is rich and the matcha flavor is quite intense. You’ll find a little goes a long way.
360 ml heavy whipping cream (1 ½ cups)
360 ml whole milk (1 ½ cups)
2.5 grams kosher salt (½ teaspoon)
6 large egg yolks
130 grams granulated sugar (2/3 cup)
30 grams commercial grade matcha (powdered Japanese green tea) (2 tablespoons)
1 large bowl ice water
Medium Sauce Pan
Zip Top Plastic Bag
Ice Cream Maker*
*Note: We used our Kitchen Aid Ice Cream Maker Bowl Attachment for this delicious experiment. But please know that the bowl needed to be frozen for a full 24 hours prior to making. Check your ice cream makers’ instructions to see what you’ll need to do to get ready.
Start off by pouring the cream and milk into a saucepan. Add the salt. Heat over medium until the mixture just comes to a boil.
Remove from the heat.
In a large mixing bowl, whisk the yolks, sugar and matcha. Don’t worry if it doesn’t completely dissolve. While whisking CONSTANTLY, slowly drizzle in 240 ml (1 cup) of the hot milk mixture. Remember to whisk, whisk, whisk or you’ll cook your eggs. No one wants matcha scrambled eggs….
Once your egg/sugar/matcha mixture has been tempered with the hot milk, slowly add that back into the saucepan with the remaining milk and whisk like your life depended on it.
Put the saucepan back over medium heat, stirring constantly (see a theme here?) with a flat whisk. You’ll want to do this until the custard thickens. You’ll know it’s ready when it can coat the back of a spoon (or about 8 to 10 minutes).
Take the saucepan off of the heat.
Since the matcha doesn’t fully dissolve and you want this custard to be smooth, you’ll need to put it through a fine mesh strainer. Place the strainer over a large bowl and slowly pour the mixture through. Don’t be afraid to use the back of a wooden spoon or a rubber spatula to help it along.
Let it cool down for 10 minutes. While you’re waiting, fill a bowl with ice water.
Once it’s sat for 10 minutes, pour the newly strained mixture into a zip top bag. Try to squeeze out as much air as possible and place that bag into the ice water. Weigh it down as necessary. It should stay cooling for 40 to 50 minutes. OR let it sit overnight in the refrigerator (no ice bath necessary).
Transfer the custard to an ice cream maker and freeze it according to the instructions.
Once it’s done, transfer it to an airtight container (or eat it all as maybe my husband and I did….)
Feel like mixing it up with another Japanese flavor? You could easily sub out the matcha for other things like, black sesame, red bean, yuzu or even Sakura! Keep the base the same and don’t be afraid to experiment.
Matcha Green Tea Custard is a fantastic cool treat for the summer, but equally delicious at any time of year! It’s a great one to bring to a potluck or dinner party to bring some Japanese flavour and stand out from the sea of western flavours everyone else brings.
Have you tried a different version? How’d it turn out?
Let us know in the comments below.