Green Tea (Matcha) Ice Cream

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"Matcha Aisu or Green Tea Ice Cream is extremely popular in Japan, and almost all ice cream manufacturers produce a version of it, including foreign vendors such as Hagen-Dazs. It is green in colour. Matcha is a specific type of green tea powder used in the Japanese tea ceremony - Chanoyu. Matcha is also used in many other dessert, drinks and sweets in Japan."
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  1. 1. Pour the milk and cream into a heavy saucepan with the vanilla bean and bring just to the boil over medium-high heat. Remove from heat and allow the vanilla to infuse into the milk mixture for 15 minutes.
  2. 2. Put egg yolks and sugar in a bowl and beat until creamy. Slowly pour in the milk mixture, whisking as you pour, until smooth. Pour into a clean saucepan and put the pan over medium heat. Stir for 10 minutes, or until it just thick enough to coat the back of wooden spoon.
  3. 3.Place matcha powder in a small bowl, stir in enough of the custard mixture to form a paste, then add to the rest of the custard. Whisk until smooth and the green color is evenly distributed. Strain through a fine sieve and cool slightly.
  4. If using an ice cream machine:
  5. Cover and refrigerated until mixture is completely chilled, then churn in an ice cream machne according to the manufacturer's instructions. Place in the freezer until ready to serve.
  6. If making by hand:
  7. Freeze the custard mixture until frozen around the edges but not in the centre, then whisk with an electric whisk to break down any ice crystals. Return it to the freezer and repeat the process at least 2 times more. The more times it is beaten while freezing the finer and silkier the finished ice cream texture will be. The finsihed product should be light and not icy!
  8. Note: The ice cream can be serve as it is in a dessert bowl but also with added Anko (cooked aduki beans with sugar (red beans) on the side.



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