Real matcha powder is used to make this green tea ice cream. The sweet cream base from Ben and Jerry’s served as the inspiration for my creation.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs 40 mins |
| Total Time: | 9 hrs |
| Servings: | 8 |
Ingredients
- 1 tablespoon matcha green tea powder, or more to taste
- 1 cup whole milk
- 2 cups heavy whipping cream
- ¾ cup white sugar
- 2 eggs
Instructions
- Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
- Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
- Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
- Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 4 hours.
- Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Reviews
Love it !! Yes add extra egg yolk. Did anyone cut back on sugar? I think it’s a little too sweet but that’s me. My mother in law who is native Japanese totally loved it !! It’s a keeper for sure.
I actually didn’t make any changes this time and it was so perfect! Everything was and is. …I’m going to make it again using just a small change of a tiny bit less sugar and a tiny bit more matcha. Only because I’m not a real sweets person and love the taste of matcha. Seriously, this recipe is excellent in every way!
Fantastic. Easy to prep & modify to taste!
Please make sure to add more matcha powder with this recipe, also sift the mixture when it’s still warm(more creamy texture). I added half tablespoon of vanilla bean paste and 3 more tablespoons of matcha powder. To keep the bitter taste from matcha, I used 1/2 cup of sugar(maybe 1/4 cup next time, still too sweet) , extra matcha powder on top of the ice cream! The matcha powder I’m using is from the Yame Hoshino village, really recommend it, they produces great quality tea there and suitable with any dairy produce. commented by an asian tea sommelier that drinks matcha everyday.:-P
I loved this recipe. Things I added/changed…. I went with 1 1/2 tablespoons of matcha but will most likely go to 2 tablespoons at least in the future. I added a dash (1/4 teaspoon) of salt to bring out the flavors. Used organic whipping cream and used organic half & half instead of plain milk along with farm eggs. The final texture and flavor was so close to store bought without the chemicals and preservatives. This ice cream base is the best one I’ve ever used. I plan on using this base from now on for any homemade ice cream. It’s one that never got “crunchy-hard” in the freeze the way other homemade ice cream can get.
This was a very simple and easy recipe, I also used the same base to make coffee ice cream, this is now going to be my guide for all my future ice creams
Perfectly strong matcha flavor and creaminess.
Definitely add extra Matcha powder for a more intense flavor. I followed the reviews and added an extra egg yolk as well and it seemed to work out well.
Please read reviews! I put 3 or so tablespoons of matcha. One is not enough and is a waste. I’ve had matcha ice cream in japan and if you want it to taste authentic you could get away with 5 tablespoons of matcha. I also added an extra egg yolk and cooked till I got a mixture which coated my spoon.
Really great ice cream, real good flavor. in the future I may modify the recipe to make it less fat, more healthy of a desert.
I like it very much!
Great Recipe! Easy to make. My whole family loved it.
I only used 1/2 a cup of sugar, and it was still a little too sweet. I woul use more match next time.
This is a great recipe, but as others have mentioned it’s good to add more matcha. I used 3 tbsp instead of 1.
Excellent flavor!! Just like the Japanese restaurant. I used two healthy tablespoons full of matcha! Have made many many times. This one is a keeper!!
Delicious! Though I doubled the amount of matcha in the recipe. I also make mine dairy-free using lactose free milk. Turned out amazing!
I decided to add 1/2 tsp of vanilla extract – saw on another recipe. I may eliminate this in the future in order to let the team flavor dominate. I used 2 tablespoons of Matcha powder. I might consider adding 1/2 tbs more next time. Used 1/2 c milk and 1/2 cup half and half instead of 1 c milk as called for. Also added 1/8 c vanilla flavored vodka prior to pouring into ice cream machine to keep the final product from freezing too solid in the freezer. This is a typical addition to all of my ice cream recipes…. and it works! Really liked the end result except that is was a little too sweet. Will cut the sugar in half next time. Will also add an egg yolk as suggested by another – for richness.
Will make again. Two tweaks: 1) Converting sugar to granulated sugar substitute (I do this successfully ALL THE TIME due to medical dietary paramaters) made the finished product HUGELY too sweet, not only for me (with the medical issue) but also for my spouse (skinny as a stuffed string and genuinely cannot taste the difference between real sugar and sugar subs). Next time I will cut the sweetener by 1/3 and see what happens. 2) Spouse and I both like a STRONG matcha flavor, so I doubled the amount. Most of that stuck to container walls as I transferred various stages of the mixture from measuring cups to mixer bowls to saucepan. There has GOT to be a more streamlined process that does not waste so much (expensive) flavor!
Very good but need to double the matcha powder, flavor was too weak. I should have listened to the other reviews.
Thanks for the recipe, it was lovely.
I did use 2 tablespoons of matcha as suggested by some. I serves small sugar cookies with it. 2 of 4 people did not like the matcha taste at all but felt it was fine when eating the cookie along side. It was a fine ice cream recipe that could be easily changed up with different flavoring,