Matcha Green Tea Ice Cream

Recipe and photo by Tami Ganeles Weiser Yield:  8 half-cup servings
Prep Time:  10 minutes Cook Time:  5 minutes

Matcha Green Tea Ice Cream

Simply put, if you like green tea, you will flip for this ice cream. Allow time for the ice cream to chill and cool.


1 quart whole milk

1 cup (8 fluid ounces) heavy cream

1½ cups granulated sugar, divided

1 tablespoon plus 1 teaspoon finely ground matcha green tea powder

10 large egg yolks


  1. Prepare an ice bath by filling a large bowl with ice and setting a medium-sized bowl into it. Set a fine-mesh sieve over the smaller bowl and set aside.
  2. Combine the milk, cream, 1¼ cups of the sugar sugar, and the matcha powder in a large saucepan and bring to a near boil over medium heat. Do not let it boil over or scald.
  3. In a separate bowl, beat the egg yolks and remaining ¼ cup sugar until light in color. Slowly whisk one-third of the hot milk into the eggs, taking care not to cook the eggs.
  4. Pour the egg mixture back into the milk-cream mixture, whisking constantly, until it coats the back of a spoon.
  5. Holding the strainer firmly over the prepared bowl ice bath, pour the mixture through the strainer into the top bowl and stir until cool.
  6. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

Kitchen Tips

  • Matcha tea comes in powder form and is available at well-stocked supermarkets, health food stores and online.

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