Name: Matcha Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings (about 1.5 quarts)
Cuisine: Japanese
Ingredients: 2 cups heavy cream; 1 cup whole milk; 1/4 cup ceremonial-grade matcha powder; 6 large egg yolks; 3/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 teaspoon vanilla extract; 2 tablespoons granulated sugar (optional, for slightly sweeter result)

This vibrant Japanese green tea ice cream delivers the earthy, slightly bitter notes of ceremonial-grade matcha balanced by a rich, creamy custard base. It is the perfect treat on a warm afternoon or alongside a slice of castella cake. A few quality ingredients and a little patience during chilling yield a silky, scoopable dessert with a beautiful jade hue.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings6

Yield6 servings (about 1.5 quarts)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
22 gFat
13 gSaturated Fat
18 gCarbs
0 gFiber
17 gSugar
4 gProtein
110 mgSodium
140 mgPotassium
95 mgCalcium
0.8 mgIron
1 mgVitamin C
520 mcgVitamin A

Ingredients

For the Matcha Custard Base

2 cups heavy cream
1 cup whole milk
1/4 cup ceremonial-grade matcha powder
6 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

For Finishing

2 tablespoons granulated sugar (optional, for slightly sweeter result)

Directions

In a medium saucepan, whisk together the heavy cream and whole milk and warm over medium heat until steaming and small bubbles form around the edges, about 4 minutes; do not let it boil.
Sift the matcha powder into a small bowl and whisk in 2 tablespoons of the warm cream mixture until completely smooth, then stir the matcha slurry back into the saucepan.
In a separate heatproof bowl, whisk the egg yolks with the sugar and salt until the mixture is pale and slightly thickened, about 1 minute.
Slowly pour about one-third of the hot cream mixture into the yolks while whisking constantly to temper, then pour the yolk mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and registers 170 to 175°F, about 5 to 7 minutes.
Remove from heat, stir in the vanilla, and strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or matcha clumps.
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, press plastic wrap onto the surface, cover, and freeze until firm, at least 3 hours, before serving.

Cook’s Notes

Use ceremonial-grade matcha for the brightest color and cleanest, least-bitter flavor; culinary-grade will taste more astringent and look duller.
If you do not have an ice cream maker, pour the chilled custard into a shallow metal pan, freeze for 45 minutes, then beat vigorously with a fork; repeat every 30 minutes three to four times until creamy.
For a dairy-free version, substitute full-fat coconut milk for the cream and use a plant-based milk in place of the whole milk.
Always sift the matcha before whisking it into the cream to avoid green lumps in the finished ice cream.
Press plastic wrap directly onto the surface before freezing to prevent ice crystals and keep the texture silky.