Green Tea / Matcha Ice Cream

Tuesday, September 3, 2019

We love matcha ice cream especially after tasting the very good one in Japan. We bought some green tea powder from our trip Japan and so excited to try it.
First thing first: cook the milk, cream, salt and sugar until the sugar is dissolved. In another bowl, stir together the egg yolks and green tea powder then pour some of the milk mixture into the yolks. Pour the milk and yolk mixture back to the saucepan and reheat it while continue stirring until it reach 80 degree Fahrenheit.

Strain the custard into a container. Let it cools until it reaches room temperature then refrigerate over night
Churn for about 25 minutes or according to your ice cream machine manual
Take a spoonful and too. It surely doesn't disappoint. 

Green Tea / Matcha Ice Cream

Yield: enough for 8 people
prep time: 5 Mcook time: 15 Mtotal time: 20 M


  • 1 cup (250 ml) whole milk
  • A pinch of salt
  • 130 grams sugar
  • 1 pint (473 ml) heavy cream - Don't use the ultra pasteurized one.
  • 5 large egg yolks
  • 5 teaspoon green tea of matcha powder


How to cook Green Tea / Matcha Ice Cream

  1. Heat the milk, salt, cream and sugar in a medium saucepan until the sugar is completely dissolved then turn off the heat.
  2. In a separate bowl, stir together the egg yolks and matcha powder. Rewarm the milk mixture then gradually pour some of it into the yolks, whisking constantly as you pour. Scrape the warmed yolks, matcha, and milk back into the saucepan.
  3. Cook over low heat, stirring constantly and scraping the bottom with a wooden spatula, until it reach 80 degree Celsius.
  4. Set a strainer on the top of a container. Strain the custard into the container.Let it cool until it reaches room temperature.
  5. Refrigerate overnight, pour the custard inside your ice cream maker and churn for 25 minutes.
  6. Place in the freezer for at least an hour then enjoy!

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