Matcha Ice Cream

Rate this recipe

Average Rating

(0 / 5)

0 People Rated This Recipe

Matcha Ice Cream Recipe
recipe and photo by guest blogger Adrianna Adarme recipe developer,  blogger, and author of  The Year of Cozy
This ice cream is about enjoying flavors from typically cooler months when it’s hot outside. Matcha green tea powder, with its earthy, slightly bitter notes, is perfect when combined with sweet cream. Sprinkle the ice cream with a little bit of black sesame seeds for some texture and pretty contrasting colors.

Matcha Ice Cream
Makes 1 ½ pints

Special Equipment for Making Ice Cream:

  • Mesh sieve
  • Ice-cream maker
  • Digital thermometer
  • Freezer-safe quart-size containers


  • 4 large egg yolks
  • 3/4 cup sugar
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1 tablespoon matcha green tea powder
  • 1 cup heavy cream
  • Black sesame seeds (optional)


1. Prepare an ice bath by adding a heaping handful of ice cubes to a large bowl and topping it off with a few splashes of cold water. Set a slightly smaller bowl inside the larger bowl and place a sieve or strainer in it.

2.  In a medium bowl, whisk the egg yolks with the sugar until the mixture turns smooth and pale yellow.

3. In a medium saucepan, pour in the milk and add the salt. Turn the heat to medium and stir until the milk is hot to the touch, or until a digital thermometer reads 110°F. Whisking the entire time, add about 1/4 cup hot milk (you can eyeball this measurement) to the beaten egg yolks. Pour the egg yolk and milk mixture into the medium saucepan and lower the heat to medium-low. Cook the mixture, stirring constantly, until a digital thermometer reads 170°F to 175°F and the custard appears thick and coats the back of a spoon.

4. Pour about 1/4 cup (you can eyeball this) of the custard mixture into a small bowl. Pour the rest of the custard through the sieve in the ice bath. Add the matcha powder to the reserved bowl of custard and whisk vigorously until the matcha has dissolved. (Little bits of matcha are okay.) Pour the matcha custard through the sieve and stir in the heavy cream until completely incorporated. Keep mixing until the mixture is room temperature. Place plastic wrap on the surface of the custard, which will prevent the formation of a skin, and transfer to the fridge for 4 to 5 hours, or until very cold.

5. When the custard is cold, churn it in the bowl of your ice-cream maker, according to the maker’s instructions. Serve immediately for soft serve or transfer to a 1-quart container and freeze until firm, about 8 hours. You can sprinkle with the sesame seeds if you wish.

Note: This recipe requires you to chill the custard for at least 4 hours. If you don’t want to wait, no biggie! I have a solution. Add about 1 teaspoon salt to a freshly prepared ice bath. Secure the bowl housing the custard right on top of the ice bath and transfer the whole thing to the fridge. Stick a thermometer in the custard and chill until it reads 40°F. This should take about 30 to 40 minutes. Once it reaches 40°F, it’s ready to churn!

AdriannaAdrianna Adarme is an author, recipe developer, and blogger. Her site, A Cozy Kitchen, has become a place for people to read entertaining anecdotes about daily life and to find delicious, comforting recipes. Adrianna lives in Los Angeles with her boyfriend, Joshua, and her corgi, Amelia. The Year of Cozy: 125 Recipes, Crafts and Other Homemade Adventures is out now (Rodale Books).

Originally adapted from The Year of Cozy for


Related Posts:

, , , , , , ,

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *