Matcha Affogato with French Vanilla Ice Cream
May 15, 2026
In this Recipe
Ingredients
Heavy Cream 2 cups
Whole Milk 1 cup
Granulated Sugar ⅔ cup
Fine Sea Salt ⅛ teaspoon
Egg Yolks 6 large
Flamingo Estate Morning Matcha desired amount
Flamingo Estate Sage Shortbread Cookies desired amount
Vanilla Bean or Vanilla Extract desired amount
Fruit optional garnish
Steps
- In a heatproof bowl, whisk egg yolks until smooth.
- In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium-low until sugar dissolves completely.
- Do not boil or scald mixture.
- Slowly whisk half of the warm cream mixture into egg yolks to temper.
- Return tempered mixture to saucepan and whisk to combine.
- Cook over low heat, stirring constantly, until custard coats the back of a spoon or reaches 170°F.
- Strain through a fine mesh sieve into a clean bowl. Stir in vanilla.
- Cool to room temperature, then refrigerate for at least 12 hours or up to 2 days.
- Freeze ice cream machine bowl for at least 24 hours before churning.
- Start machine before pouring in custard.
- Churn for about 20 minutes, then add crumbled sage shortbread cookies and churn 5 more minutes.
- Serve immediately as soft serve or freeze for firmer texture.
- Whisk 1–2 teaspoons matcha with hot (not boiling) water.
- Scoop ice cream into bowls, pour matcha over top, and garnish with crumbled cookies and fruit.
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