Public recipe with member extras
Soy Milk Matcha Ice Cream
A vibrant, clean-tasting churned frozen dessert where soy milk's own body supports real ceremonial matcha flavor.
Desserts & Confections · Summer Desserts · Elegant Endings
What you need
Ingredients
- 3 cups Unsweetened Soy Milk
- 3/4 cup Sugar
- 2 tbsp Matcha Powder, sifted
- 5 large Egg Yolks
- Pinch of Salt
Method
Instructions
- Whisk a small amount of the soy milk into the sifted matcha to form a smooth paste.
- Heat the remaining soy milk and half the sugar until steaming, then whisk in the matcha paste.
- Whisk the egg yolks, remaining sugar, and salt together, then temper with the hot matcha milk.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened, 5 to 7 minutes.
- Strain, chill at least 4 hours, then churn until thick and freeze until firm.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.