Creamy Matcha Ice Cream
Rich, creamy homemade matcha ice cream with intense green tea flavor and silky smooth texture.
This homemade matcha ice cream is a luxurious treat that showcases the complex, earthy flavor of premium matcha in a creamy, frozen dessert. Made with a rich custard base and high-quality matcha powder, this ice cream has an intense green tea flavor balanced by the richness of cream and eggs. Perfect for hot summer days or as an elegant finish to a Japanese-inspired meal.
Ingredients
Base Ingredients
- 500ml heavy cream (35% fat)
- 250ml whole milk
- 150g caster sugar
- 6 large egg yolks
Flavor Components
- 25g premium grade matcha powder
- 60ml hot milk (for matcha paste)
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Prepare Matcha Paste
Sift the matcha powder into a small bowl to remove any lumps. Gradually whisk in the hot milk until you have a smooth, lump-free paste. Set aside to cool.
Quality Tip: Use premium grade matcha for the best flavor and color!
Heat Cream and Milk
In a heavy-bottomed saucepan, combine the cream and remaining milk. Heat over medium heat until steaming and small bubbles form around the edges. Do not let it boil.
Whisk Egg Yolks and Sugar
In a large bowl, whisk the egg yolks and sugar until pale and thick (about 3-4 minutes). The mixture should fall in ribbons when the whisk is lifted.
Technique: Proper whisking creates the silky texture of premium ice cream!
Temper the Eggs
Slowly pour about 1/3 of the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Continue adding the hot cream gradually while whisking continuously.
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 170°F/77°C). Do not let it boil or it will curdle.
Critical Step: If the mixture curdles, strain it immediately through a fine mesh!
Add Matcha and Flavorings
Remove from heat and immediately whisk in the matcha paste, vanilla extract, and salt until completely smooth. Strain the mixture through a fine-mesh sieve to ensure silky texture.
Chill and Churn
Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill for at least 2 hours or overnight. Churn in your ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours until firm.
Tips & Storage
Perfect Ice Cream Tips
- • Chill custard completely before churning
- • Don't over-churn or ice cream becomes buttery
- • Use an ice cream thermometer for accuracy
- • Strain custard to remove any lumps
- • Let soften 5-10 minutes before scooping
Storage & Serving
- • Store covered in freezer for up to 1 month
- • Press plastic wrap directly on surface
- • Serve in chilled bowls for best presentation
- • Garnish with matcha powder or mochi
- • Pairs beautifully with warm desserts
Related Recipes
Matcha Brownies →
Warm fudgy brownies perfect with cold matcha ice cream
Matcha Sponge Cake →
Light cake that complements the rich ice cream perfectly