Matcha ice cream

I am back at the blog after more than a year. But I have a good excuse. In fact, more than one excuse. First of all, I moved to New York city with my husband last year to just give it a try. Our apartment had a tiny kitchen with no light to take pictures or to do any elaborate cooking, and mostly the difficulty of grocery shopping and the abundance of restaurants that you have to try out, you cook less and eat out more often. After a year and a half of living in Manhattan we decided to move back to the bay area. Now that I’m back at my own luminous kitchen, I have no excuse to start cooking. I also thought it’s time to update the look of the blog to a more modern and clean look, so I transferred everything from blogger to wordpress.

Ok enough story telling, and let’s get to the Matcha ice cream.

matcha powder in cream

Matcha ice cream

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Serves: 6 Prep Time: Cooking Time:


  • 6-8 tsp Matcha powder (depending how strong you like the matcha taste)
  • 2/4 cup sugar
  • 6 egg yolks
  • 2 cups cream
  • 1 cup milk
  • pinch of salt


In a small sauce pan, warm up the milk with sugar and a pinch of salt. The milk does not need to bubble. As soon as you see steam coming out, turn off the heat.

Mix together the yolks and slowly add the warm milk to the yolks while vigorously stirring the yolks. ┬áIf the milk is too hot or if you don’t stir the yolks, they can become scrambled. We don’t want that to happen, so make sure the milk is not super hot.

Put the milk and yolk mixture back on the stove on medium heat and stir with a heat proof spatula for about 10 minutes until the mixture coats the spatula. This is your custard.

In a separate bowl, use a small strainer to sprinkle the matcha powder in the cream and mix well. Don’t worry if there are lumps of matcha in the cream, they will get all mixed in while churning the ice cream.

Pour the custard in the cream thru a strainer to avoid getting in any eggy lumps in the ice cream mixture.

If your ice cream maker has a pre-cooling feature you can start churning the ice cream right away, otherwise chill in an ice bath or in the fridge for a couple of hours before churning.

After churning is complete, freeze it for at least 1 hour before enjoying the ice cream.