Matcha Tea, Mint and Choc Chip Ice Cream

Love ice cream? Love Matcha? Mix the two together and you are winning forever...


140g organic dark chocolate

2 tbsp of Matcha green tea powder

400ml full fat milk

300ml double cream

1 vanilla pod

80g fresh mint leaves

4 large egg yolks

140g unrefined caster sugar

  • put the chocolate in a freezer bag, seal and freeze for 30 minutes
  • in a small bowl, mix the Matcha with hot water (not boiling), set aside.
  • remove chocolate from freezer and bash up into small chunks inside the bag
  • pour milk and cream into a heavy based pan, scrape vanilla pod seeds in and add pod. Heat the mixture until almost boiled. Add mint, cover and leave for 15 minutes
  • strain the liquid and press mint hard in the sieve to extract all the flavour.
  • whisk the egg yolks and caster sugar until thick. Add the Matcha tea mixture and whisk again thoroughly
  • return the mint cream mix to a fresh pan and bring back to almost boiling
  • pour half the hot liquid onto the egg and tea mixture and whisk. Add the rest of the cream and mix.
  • clean the pan and return the cream mix, cook over a low heat, stirring continuously for about 3 to 4 minutes (make sure it does not curdle!)
  • strain the mixture into a bowl and leave to cool. Stir it occasionally so it does not form any skin
  • chill the mixture over night
  • Churn the mixture in an ice-cream maker until frozen, add the chocolate pieces before it sets. If you do not have an ice cream maker, pour the mixture into a chilled container and freeze for 2-3 hours. Whisk thoroughly to break up any crystals and add the chocolate chips. Freeze until solid. Soften for 20 - 30 minutes in the fridge before serving.

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