Matcha Ice Cream

(4 servings)

3 egg yolks
½ cup sugar
1 cup fresh cream
½ cup milk (96.8-98.6°F)
1 Tablespoon matcha green tea


  1. Sieve the matcha through a tea strainer.
  2. Beat the egg yolks and sugar until white.
  3. Add matcha to the milk a little at a time and dissolve well.
  4. Put the cream in a large bowl and whisk until stiff peaks form.
  5. Add 2 and 3 to the bowl and mix well.
  6. Pour into another bowl and chill in the freezer for 4 to 5 hours to harden.

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