Matcha Gelato

Indulge in the refreshing flavors of homemade Matcha gelato.

This creamy and velvety treat combines the richness of Matcha with a touch of sweetness.

Enjoy the distinct taste of Japanese green tea in every smooth and satisfying bite.

INGREDIENTS:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons of Sorate House Matcha
• 1 teaspoon vanilla extract
• Pinch of salt

PREPARATION:

1. In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat.

2. In a separate bowl, whisk together the sugar, egg yolks, matcha powder, vanilla extract, and salt until well combined and the mixture becomes slightly pale.

3. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously. This helps temper the eggs and prevent them from curdling. Gradually add the remaining milk mixture, whisking constantly.

4. Pour the combined mixture back into the saucepan and return it to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

5. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.

6. Place the strained mixture into a bowl and let it cool at room temperature for about 20 minutes. Then cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.

7. Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

8. When the gelato reaches a soft and creamy consistency, transfer it to an airtight container and freeze for an additional 2-3 hours, or until firm.

9. Serve the matcha gelato in bowls or cones, and enjoy!

Note: If you don't have an ice cream maker, you can still make this recipe. After step 6, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, remove the dish from the freezer and whisk vigorously to break up any ice crystals. Repeat this process 3-4 times until the gelato reaches the desired consistency.

Enjoy your homemade matcha gelato!