Ginger and Matcha Custard Ice Cream
Inspired by techniques from Serious Eats.
The classic French custard, flavoured with matcha whisked into the milk and fresh ginger steeped in the warm dairy instead of vanilla. Grassy, gently spicy and a lovely pale green.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 325 kcal |
| Protein | 5.3 g |
| Carbohydrate | 23.6 g |
| of which sugars | 22.3 g |
| of which free sugars | 18.7 g |
| Fat | 23.9 g |
| of which saturates | 14.1 g |
| Fibre | 0.5 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 10 g matcha powder about 4 tsp
- 300 ml whole milk
- 420 ml double cream
- 25 g fresh ginger, finely grated with its juice a 5 cm piece
- 150 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 6 large egg yolks
- 1
Whisk the matcha. Sift the matcha into the saucepan and add the milk a splash at a time, whisking until completely smooth, then whisk in the cream. Matcha lumps will not dissolve later, so patience here pays off.
- 2
Steep the ginger. Heat until steaming, stir in the grated ginger with its juice, cover and leave off the heat for 45 min. Warm fat pulls the ginger's aromatic oils into the base.
- 3
Beat the yolks. In the heatproof bowl, whisk the yolks with the sugar until thick and pale. The mixture is stiff at first but loosens as you work it.
- 4
Temper. Rewarm the green dairy until steaming, whisk two ladles into the yolks and pour back into the pan.
- 5
Cook gently. Stir over low heat, scraping the base, until it coats the spatula and reads 77-80 °C. Overheating dulls matcha's colour, so stop as soon as it is there.
- 6
Strain and chill. Stir in the salt, then sieve, pressing on the ginger to extract its juice. Cool over the iced water and chill for at least 4 h.
- 7
Churn and freeze. Churn until thick and creamy, then pack into the container and freeze for at least 4 h.
Storage
Keep frozen in a covered container for up to 2 weeks. The green fades slightly with time and light, so an opaque container is best.
