Matcha Custard [2×16oz]¶

From the transcript of matcha ice cream 🍵 by LifebyMikeG.

Composition of the base

This recipe makes a smooth, traditional custard-style ice cream using the Ninja Creami. The flavor is earthy and rich from the ceremonial grade matcha, balanced by the sweetness of honey and sugar.

Using almond milk alongside heavy cream keeps it from being too heavy, while the egg yolks give it a velvety feel. Sifting the matcha is key to avoiding lumps, but the machine does a great job homogenizing everything at the end.

Ingredients¶

• 473g (2 cups) Heavy Cream
• 240g (1 cup) Almond Beverage
• 50g (1/4 cup) White Sugar
• 85g (1/4 cup) Honey
• 108g (≈6 large) Egg Yolk
• 6g (1 tbsp) Matcha Powder (Ceremonial Grade)
• 1g (pinch) Salt

Total Weight: 963g (2 standard tubs)

Directions¶

1. Base Prep: Mix the heavy cream, almond milk, sugar, honey, and salt in a pot over low heat.
2. Tempering: When the liquid reaches ≈150°F (≈65°C), slowly whisk a little of the hot cream into the egg yolks to temper them.
3. Thickening: Pour the yolks back into the pot. Heat to ≈170–180°F (≈77–82°C) until it thickens slightly into a custard.
4. Infusing: Sift the matcha into a bowl. Add a bit of the hot custard and whisk until smooth, then mix it all back into the pot and strain.
5. Aging: Strain the base into a bowl set over an ice bath to stop the cooking.
6. Hardening: Pour into your Ninja Creami container and freeze for at least 24 hours.
7. Churning: Process on the "Ice Cream" or "Light Ice Cream" setting. If it's a bit crumbly, use a "Respin".

Nutrition Facts¶

Data calculated using the Australian Food Composition Database (AFCD).