Deliciously Creamy Matcha Ice Cream

This creamy, green delight is perfect for warm days or any time you want to treat yourself.

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Total Time 4

Course: Dessert

Cuisine: Japanese

For the Matcha Ice Cream

2 cups heavy cream This gives the ice cream its rich and creamy texture.
1 cup whole milk Adds a little lightness while still keeping it creamy.
3/4 cup granulated sugar Sweetens the mixture perfectly without overpowering the matcha flavor.
2 tbsp matcha green tea powder This is the star ingredient that gives the ice cream its lovely green hue and unique flavor.
1 tsp vanilla extract For a touch of warmth and depth in flavor.
1 pinch salt Enhances all the other flavors in the ice cream.
4 large egg yolks These help create a smooth, custardy base.

Step 1: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is warm but not boiling.
Step 2: In a separate bowl, whisk together the egg yolks, remaining sugar, matcha powder, and salt until smooth and pale.
Step 3: Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the yolks. This step is crucial to prevent scrambling the eggs!
Step 4: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Step 5: Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 6: Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 7: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Step 8: Serve and enjoy your homemade matcha ice cream with friends or all to yourself!

Store your matcha ice cream in an airtight container in the freezer. It can last up to two weeks.