Matcha Ice Cream- With or Without an Ice Cream Maker

Recipe by Brenda.
READY IN: 6hrs 5mins


  • 1 12
    cups whole milk
  • 1 12
  • 5
    large egg yolks
  • 12
    cup sugar
  • 18
    teaspoon salt (salt will give your ice cream a glossy appearance, and help to make it a little firmer)
  • 1
    tablespoon matcha green tea powder (do not use ordinary green tea)
  • 14


  • In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
  • In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
  • Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
  • Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
  • In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
  • Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
  • Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
  • Instructions if not using an ice cream maker:
  • Pour the mixture into an air tight container and freeze until set, about 3 hours.
  • Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
  • Return to the air tight container and freeze again.
  • Repeat the freezing and chopping process until a smooth consistency is reached.