Matcha Green Tea Ice Cream with Chia
Serves 12
10 mins prep
11 mins cook
240 mins Chilling, Churning, & Freezing time
0 mins total
Matcha green tea ice cream, that is homemade, easy and refreshingly flavorful. Add chia seeds for an interesting texture. Here we also have tips for making no-churn or instant green tea ice cream.
Optional
Combine ½ cup milk and 2 tablespoons chia seeds and let it soak overnight in the refrigerator. Alternatively, soak only ¼ cup milk with 1 tablespoon chia seeds and add the other tablespoon directly to the prepared ice cream.
Dissolve corn starch in ⅓ cup milk and stir well until smooth. Take the remaining milk and sugar (or honey) in a large saucepan and bring it to a boil over medium high heat. Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Turn off the heat.
Take green tea powder in a small bowl. Add about ½ cup of hot custard, little at a time and stir it into a smooth paste first, using more custard as needed to make a thick liquid mixture.
Add back the green tea-custard mixture into the milk custard and stir it thoroughly well. Take the pan off the heat and pass it through a fine mesh sieve and using a rubber spatula, push the solids back into the mixture.
Combine it all well again and let it cool on an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
Stir in salt and heavy cream until well combined.
Chill the mixture in refrigerator for several hours/overnight or over an ice bath.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Add dollops of chia seed pudding in the end just when the ice cream is starting to set. Sprinkle dry chia seeds on prepared ice cream, if you didn’t use all of it to make chia pudding.