Ceremonial Matcha Gelato

Directions

1. 1Whisk the matcha with a splash of the milk into a smooth paste, then stir in the rest of the milk and the cream and warm until steaming.
2. 2Beat the egg yolks with the sugar until pale, then temper with some of the hot matcha dairy.
3. 3Return to the pan and cook gently to 165-175F, then stir in the vanilla.
4. 4Strain, cool completely, pour into a Creami pint under the max line, and freeze flat for 24 hours.
5. 5Spin on the GELATO preset, Re-spinning with a little milk if crumbly.
6. 6Scoop and serve.

Tips

• Freeze the pint completely flat and solid for the full 16-24 hours, or the Creami will struggle to shave it evenly and you'll get a crumbly texture instead of creamy.
• If your spin comes out powdery or icy, add just a splash of heavy cream or milk, then re-spin the pint to get that smooth gelato texture back.
• Dissolve the matcha powder in a small amount of warm milk before mixing it into the cold custard base, so you don't end up with matcha clumps or grit in the final scoop.

Variations

• Skip the matcha and add 1-2 teaspoons of instant coffee dissolved in warm milk for a coffee gelato that spins beautifully in the Creami.
• Fold in 2-3 tablespoons of white chocolate chips or mochi pieces after spinning if you want extra texture and richness in your finished bowl.

FAQ

Can I use regular cocoa powder instead of matcha?

Not really. Cocoa powder is drier and more bitter, and won't hydrate the same way in a custard base. Stick with matcha powder or try instant coffee instead.

My pint froze but the Creami spin came out grainy. What went wrong?

The pint either didn't freeze solid enough, or it's thawing slightly as it spins. Make sure it's completely hard all the way through, and run the spin right after pulling it from the freezer. If it's still grainy, add a tablespoon of cream and re-spin.

How long can I store the frozen pint before spinning?

Up to 2-3 weeks in a sealed freezer container, though the texture is best within the first week. After spinning, eat it right away or store the gelato in a freezer-safe container for up to 3 days.

Can I make this less rich or lower in fat?

You can swap half the heavy cream for whole milk, but the gelato will be less creamy and may spin up icy instead of smooth. The egg yolks and cream are what make the Creami texture work properly.

Nutrition

Per serving · makes about 2 servings · estimated