Green Tea Ice Cream

A few weeks ago, we picked up a lime green Cusinart Classic Ice Cream/Frozen Yogurt/Shorbet Maker from Sur La Table. It seems fitting that I want to make green tea ice cream with our green colored ice cream maker. It’s seems relatively easy to make (recipe below) and I’ve been having some serious cravings for it lately.

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 6 large eggs
  • 2/3 cup sugar
  • 2 tablespoons matcha (powdered Japanese green tea)
  • Special equipment: an ice cream maker


Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.

Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Cooks’ note ·Ice cream keeps 1 week.



(Image via Epicurious & Sur La Table)


3 thoughts on “Green Tea Ice Cream

  1. When you say ice cream keeps one week, you mean that’s how long it takes you to finish it? I can’t believe you didn’t eat it all immediately! Make sure you buy good quality matcha.

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