00:10Hey guys it's Yuto here from SachiRecipes.com and today I'm going to show you how to make a rich
00:17and creamy homemade matcha ice cream. I'll be making it completely by hand you don't need an
00:22ice cream machine for this recipe so let's get started. First let's go over the ingredients.
00:29For about six servings you'll need 200 milliliters of full fat milk, 200 milliliters of heavy cream with
00:3736% milk fat, two egg yolks, 75 grams of sugar, one teaspoon of cornstarch and one and a half
00:47tablespoon of matcha powder. So I'm gonna start by adding my milk and cream to a pan on a medium
00:55low heat and heat it up until it starts to show small bubbles around the edges.
01:04Make sure to stir it constantly to prevent a film from forming on the top and keep the temperature
01:11constant all the way through. We don't want to boil it or let it get too hot because it could
01:17separate
01:18and curdle. I usually aim for about 50 or 60 degrees Celsius which is around 130 degrees Fahrenheit.
01:27Once you see little bubbles around the edges take it off the heat while we work on the next step.
01:33So I've got a steel bowl here and I'm gonna mix two egg yolks, 75 grams of sugar and one
01:41teaspoon of cornstarch
01:51together. Once they're well combined, temper the mixture by adding a ladle full of your warm milk and cream.
02:02Whisk it thoroughly and then gradually add the rest of the milk and cream while whisking.
02:08We do this to gently warm the egg yolks and stop them from getting lumpy and cooked in the mixture.
02:16Once it's well mixed, pour it back into the pan through a sieve. This will just catch any unwanted lumps.
02:28Turn the heat on low and sift in one and a half tablespoon of matcha powder.
02:43So stir it in and then keep mixing it over the low heat until it thickens.
02:52We're essentially making a matcha custard right now. You need to keep the heat low and stir
02:58continuously to keep it smooth, but it doesn't take too long.
03:15Once it's thick enough, transfer it to a bowl. I like using a steel bowl for this because now
03:20I can place this in a bowl of ice. This stops the cooking process and helps it cool down quickly.
03:37I also place a sheet of plastic wrap on top, touching the surface. This stops the skin from forming
03:45on top while it cools. After about 20 minutes, it should be cool enough to put in the freezer.
04:02Transfer it to a freezable container. I like to use steel containers for this because it gets cold fast.
04:09I also recommend using a wide container rather than a tall one. It will set quicker,
04:14which means you can enjoy your ice cream sooner.
04:25Now because I don't have an ice cream machine, I'll be churning it by hand.
04:31For my recipe, I take it out of the freezer every 30 minutes and mix it for about one minute
04:37each time.
04:38I'll keep doing this for 3 hours in total, so that's 6 turns.
04:45I find it's helpful to set a timer and then go and do something else.
04:51I also recommend making this recipe in the morning. It will be ready by the afternoon.
04:57Be aware that if you double or triple this recipe and put the mixture in one big container,
05:03it will take longer to set. If you want to make more,
05:07I recommend using multiple containers to speed up the freezing time.
05:12After 6 turns, leave it in the freezer for another couple of hours and then it should be ready to
05:19enjoy.
05:33So it's been a few hours and I took my ice cream out of the freezer about 10 minutes ago,
05:39so that it's easier to scoop. Let's see how it goes.
05:50It scoops really nicely and looks so delicious and creamy.
05:57I'm just going to sprinkle it with a bit of extra matcha for decoration.
06:02And there you have it, delicious homemade matcha ice cream.
06:05Enjoy it on its own or use it to make ice cream mochi or a Japanese style buffet.
06:11Thanks so much for watching. I hope you enjoyed this recipe.
06:15Don't forget to like and subscribe to my channel for more tasty Japanese recipes.
06:19Have a good day and hope to see you next time.
06:43I'll see you next time.
