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–+ servings

Matcha Green Tea Ice Cream

Cook Time15 minutes
Freezing Time6 hours
Total Time6 hours 15 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

  • 200 ml whole milk
  • 200 ml heavy cream 35% milk fat or higher
  • 2 pasteurized egg yolk
  • 75 g sugar
  • 1 tsp cornstarch
  • 1 ½ tbsp matcha powder

Instructions 

  • Pour 200 ml whole milk and 200 ml heavy cream into a saucepan and heat on medium while stirring. Once bubbles start to form around the edges (or it reaches 60 °C (140 °F)-70 °C (158 °F)) remove it from the heat.
  • Add 2 pasteurized egg yolk, 75 g sugar and 1 tsp cornstarch to a heatproof bowl and whisk until pale and smooth.
    whisked egg yolks, sugar and cornstarch in a metal mixing bowl
  • Temper the egg mixture by adding 1 ladle of hot milk/cream to the bowl while whisking.
    tempering egg mixture with hot milk
  • Continue to whisk and gradually add the rest of the hot milk/cream.
    pouring hot milk into egg mixture while whisking to make ice cream
  • Wipe the residue off the pan and then pour the mixture back in through a sieve.
    pouring ice cream mixture through a sieve
  • Sift in 1 ½ tbsp matcha powder and then turn on the heat to low/medium low.
    sifting matcha powder into ice cream mixture
  • Whisk thoroughly until the matcha is incorporated.
    whisking matcha ice cream mixture in a saucepan
  • Stir continuously using a silicone spatula and scrape the bottom to prevent burning. Once the mixture reaches a thick, custard-like consistency, remove from the heat.
    thickened matcha ice cream mixture in a saucepan
  • Transfer it to a steel bowl placed in an ice bath. Stir for a few minutes to release some of the heat, then cover the surface with plastic wrap to prevent a skin forming on the top. Leave to cool for 10-20 minutes.
    matcha ice cream mixture cooling in a metal bowl in an ice bath
  • Once cool to the touch, transfer to a wide container with a lid and place in the freezer for 30 minutes. (Tip: It will freeze faster in a wide container rather than a tall one.)
    matcha ice cream in a wide metal container
  • After 30 minutes, take it out from the freezer and whisk for 1 minute. Return to the freezer and churn every 30-45 minutes for 3-4 hours. (Set a timer so you don't forget!)
    churning matcha ice cream with a whisk
  • If the mixture becomes too hard to whisk, switch to a spatula and make sure to scrape down the sides and mix them into the center.
    Once you've finished churning, freeze for about 2-3 hours. (It can take longer depending on the weather, the temperature of your freezer, and size of your container.)
    churning matcha ice cream with a spatula
  • Remove from the freezer for 5-10 minutes before serving. (This will soften it slightly and make it easier to scoop.)
    scoop of matcha ice cream
  • Enjoy!

Notes

If doubling or tripling the recipe, be aware it will take longer to freeze. You can use multiple containers to shorten the total freezing time.
For best results, store in an airtight container and consume within 2 weeks.