Lemon-Matcha Ice Cream

An Asian inspired ice cream that is full of flavor, freshness and health benefits from the matcha. Wonderfully refreshing dessert for warm summer days. This ice cream has strong citrus notes to complement the earthy tones from the matcha.

This recipe does require an ice cream maker

Ingredients:

• 1 cup Whole Milk
• 1 cup Heavy Cream
• 3 Egg Yolks
• 1/3 cup Sugar
• 2 tablespoons Matcha powder
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

1. In a heavy based pot, add the cream, milk and sugar.
2. on a medium heat, stir till the sugar dissolves and allow to come to a boil
3. Drop the temperature to a medium low heat

1. In a small bowl or measuring cup, whisk your eggs yolks.
2. Take 1 cup of the boiled milk liquid and slowly, while whisking, pour into the eggs yolks.
3. Be careful to not curdle the eggs.

It is crucial at this step to whisk vigorously and pour the hot milk slowly to avoid cooking the egg yolks.

1. Once the egg yolks and milk mixture have been combined, pour the mixture into the heavy based pan containing the rest of the milk mix.

Do this slowly and while whisking

1. Switch to a spatula and keep stirring the custard.
2. As the egg yolks cook the mixture will turn thicker and thicker.
3. Keep stirring to avoid it sticking to the bottom of the pan and overcooking.
4. To know when the custard is ready, pull the spatula out with the custard on in. You should be able to draw your finger through the mix and it will be thick enough to keep the line.
5. At this point take off the heat and set aside to cool.

1. When thoroughly cooled, add in the lemon juice and zest. Stir in until combined.
2. In a non-reactive container with a lid (preferably plastic), pour the thick liquid in and refrigerate overnight.

1. Following the manufacturers instructions churn your ice cream till desired consistency.
2. At this point you can either add in you matcha powder and keep churning or if you want to make swirls please see the next set of instructions.

1. Take 3/4 of the churned ice cream, put into a container and place into the freezer to hold.
2. Add the matcha powder in the churner. You can alternatively scoop the ice cream into a bowl and mix in the matcha.

1. In a wide pan spread the lemon ice cream using a small angle spatula. Put dollops of the matcha ice cream on top.

Preferably use a wide plastic container that comes with a lid for this process. It makes for easy storage and doesn't mess up the swirl design. If you don't have it, don't worry but you will be transferring the mixture into a container to store in the fridge and that process might affect the swirls (won't affect the taste though)

1. Using the small spatula make waves with both the ice creams till desired design is formed.
2. Cover and freeze overnight.

Next day scoop yourself some zingy, sweet and bright ice cream