Matcha Ice Cream


  • 3 tbsp matcha powder
  • 1 cup milk
  • 2 cups heavy cream
  • 34 cup granulated sugar
  • 2 eggs


Make the custard base

  • In a medium pan
    • Whisk matcha powder with a splash of milk until smooth
    • Whisk in the remaining milk and cream
    • Heat until you see a wisp of steam
  • In a mixing bowl
    • Whisk sugar and eggs together
    • Temper in the hot matcha cream
    • Transfer back to the pan
  • Cook the matcha custard until it’s heated through and you see a wisp of steam
  • Remove from heat and let cool to room temp
  • Freeze in silicone molds or a large plastic bag

Make the ice cream

  • Transfer to a food processor
  • Process until smooth, making sure everything is getting blended (this part is a bit messy and you have to be fast)
  • Freeze in final container/molds