🍽️ How to Make Riben Xuegao (Japanese Ice Cream)

🧆 Ingredients

• 300ml whole milk
• 200ml heavy cream
• 80g sugar
• 3 egg yolks
• 1 tablespoon matcha powder (or black sesame paste)
• Pinch of salt

🍳 Steps

1. Prepare Custard Base: Separate the egg yolks from the whites, ensuring no shell fragments remain. In a clean bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened. This step helps dissolve the sugar and creates a smooth base. In a saucepan, combine the whole milk and heavy cream. Gently heat over medium-low, stirring occasionally, until the mixture is steaming but not boiling (about 70–80°C/160–175°F). Remove from heat.

2. Temper and Combine: Slowly pour the hot milk and cream mixture into the egg yolk mixture while whisking constantly. This gradual process, called tempering, prevents the eggs from scrambling. Once fully combined, return the mixture to the saucepan.

3. Cook the Custard: Place the saucepan over low heat. Stir continuously with a wooden spoon or silicone spatula, scraping the bottom to prevent sticking. Cook until the custard thickens enough to coat the back of the spoon (about 82–85°C/180–185°F). Do not let it boil, or the eggs may curdle. To check doneness, run your finger across the coated spoon; if the line holds, the custard is ready.

4. Flavor: Remove from heat and immediately strain the custard through a fine mesh sieve into a clean bowl to ensure smoothness. Whisk in the matcha powder (sifted to avoid lumps) or black sesame paste until fully dissolved and evenly colored. Taste and adjust sweetness or flavor as desired.

5. Chill Thoroughly: Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled. For best results, chill overnight.

6. Churn or Freeze: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy. If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30–45 minutes for 3–4 hours to break up ice crystals and achieve a smooth texture.

7. Serve: Once the ice cream is firm, scoop into bowls. For an authentic touch, garnish with mochi pieces, sweet red beans, or a dusting of matcha powder. Serve immediately and enjoy cold.

Key Points:

• Always use fresh, high-quality ingredients for the best flavor and texture.
• Straining the custard is essential for smoothness.
• Avoid overheating the custard to prevent curdling.
• Proper chilling and frequent stirring (if not using a machine) are crucial for a creamy result.

💡 Tips

• Use high-quality matcha for vibrant flavor.
• Strain mixture for extra smoothness.
• Freeze in airtight container to prevent ice crystals.
• Garnish with mochi or sweet red beans for authenticity.