Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream

I have been making homemade ice cream since my lovely wife bought me an ice cream maker attachment to my food mixer almost 3 years ago. I have made all sorts of flavours from coffee, double chocolate, vanilla, panforte, rum and raisin, lemon sorbet, and strawberry, but out of all these flavours nothing beats my matcha green tea ice cream. The smooth silkiness of this ice cream plus the refreshing matcha flavour makes for an indescribable dessert that will perform well after most main courses.

Matcha Green Tea Ice Cream

I come from a culture where when a friend visits, you don’t serve him or her tea and biscuits, you give them a meal (main course) and dessert if they behave themselves and I remember when a good friend of mine visited a while ago and had this ice cream, he enjoyed it so much he asked for seconds. He still raves about it till this day. I understand we all have different palettes and it may not be to your taste, so my advice will be to try drinking matcha green tea cold first. If you like it, then you are most likely to like the ice cream, but beware this green tea is very expensive especially if you opt for the high grade version.

Green Tea

This is an ice cream that will cause you to have your Nigella Lawson moment where you observe the regular midnight feast and because matcha is rather pricey it makes it the Rolls Royce of all ice creams. I could be wrong, but this is definitely for me. Please bear in mind, making a good ice cream is not a rush job because you will need a total time of up to 14 hours to prepare.


  1. 300g whole milk
  2. 600g double cream
  3. 180g granulated sugar
  4. 10 medium egg yolks
  5. 6 teaspoons high grade matcha green tea
  6. A pinch of salt


  1. Freeze the ice cream maker bowl for a minimum of 12 hours preferably overnight
  2. Heat the milk, sugar and salt in a saucepan
  3. Pour out the double cream into a heat conducting bowl and whisk in the matcha tea
  4. In a separate bowl whisk the egg yolks together and gently pour the heated milk into the egg yolks whisking continuously
  5. Transfer the custard back to the saucepan and gently heating while stirring it constantly to prevent it from becoming lumpy. When the custard begins to coat the spatula it is ready (Tip: If you have a thermometer do not allow the custard to exceed 85 degrees C otherwise it will become lumpy)
  6. Once the custard begins to coat the spatula transfer it to the double cream and matcha tea using a sieve, then transfer the contents of the bowl into an ice bath.
  7. Once cooled, transfer to a fridge for a minimum 6 hours
  8. Churn the ice cream mixture in the ice cream maker bowl for a period of 20 to 30 minutes
  9. Transfer the ice cream to a storage container and freeze for a minimum of 2 hours
  10. Enjoy!

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