Matcha Ice Cream (House Matcha / Matcha Culinary)

(NOTE) This page is NOT for ordering confections, but only to share a recipe.

For Matcha Ice Cream, we highly recommend using our House Matcha and Matcha Culinary.

How to make Matcha Ice Cream ---

Ingredients: (measurements help, click here)

400ml milk
200ml heavy cream
4 large egg yolks
120g sugar
5 tablespoons of Matcha
100ml boiled water

  1. First, sift the Matcha 2 times with a tea strainer. Put into a large bowl, add boiled water and mix well; then set aside.
  2. Whisk egg yolks with sugar in a large bowl.
  3. Combine milk and heavy cream in a large saucepan.
  4. Gradually whisk hot cream into the yolk mixture, then return the mixture to a saucepan and cook over medium heat, stirring constantly until mixture thickness and coats the back of a spoon (do not let it boil).
  5. Gradually whisk hot cream into the Matcha bowl. Strain though a sieve into a large bowl. Let it cool.
  6. Refrigerate 8 hours to overnight.
  7. Freeze in an ice cream maker according to the manufacture's directions.

*If you don't have an ice cream maker, don't worry. With a food processor, you can still make Matcha Ice Cream!
Follow the above directions until you finish step 5.

6. Put the mixture into a shallow, flat Tupperware container or any plastic container with a lid. Refrigerate 8 hours to overnight.
7. Place the frozen block of ice cream on the cutting board, cut into 2cm (1.5 inch) cubes. Put into a food processor, mix until it becomes smooth like a creamy milk shake.
8. Return to a Tupperware container and refrigerate at least 3 hours.
9. Repeat steps 7 and 8 two more times until you have a thick and perfect Matcha Ice Cream!

This recipe makes 10 servings of Matcha Ice Cream.
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