Matcha Ice Cream

7 steps. Take it one step at a time.

1. 01

   Whisk the matcha powder

   In a small bowl, whisk the matcha powder with about 2 tablespoons of the sugar to remove lumps.

2. 02

   Combine the milk, salt, and the remaining sugar

   In a medium saucepan, combine the milk, salt, and the remaining sugar. Heat over medium heat until it begins to simmer, but do not let it boil.

   5 min
3. 03

   Whisk the egg yolks

   In a separate bowl, whisk the egg yolks. Slowly pour about half of the warm milk mixture into the yolks while whisking constantly to temper them. Pour the egg mixture back into the saucepan.

4. 04

   Cook the mixture

   Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F (77°C)). Remove from heat.

   8 min
5. 05

   Stir in the matcha-sugar mixture and the heavy cream

   Stir in the matcha-sugar mixture and the heavy cream until well combined and smooth. Strain through a fine-mesh sieve into a bowl to ensure no lumps remain.

6. 06

   Cover and refrigerate the mixture

   Cover and refrigerate the mixture for at least 4 hours or overnight until completely chilled.

   4 hr
7. 07

   Churn the mixture

   Churn the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze for another 2 hours for a firmer consistency.

   2 hr 30 min