Matcha Ice Cream (抹茶雪糕)

I grew up with many Japanese confectioneries and treats when I was living in Hong Kong.  After moving to the States, I’m happy to find that many of those treats that I enjoyed so much are available in the Japanese or Asian markets around me.  One of the treats that I always get whenever I visit the Asian market would be Matcha Ice Cream!  That is, before I got my ice cream machine last year.  Do I feel bad that the market lost my business?  Not really, that’s because I think my homemade version is better than the packaged ones you can get.  At least, my Hubby say so (and he’s my toughest food critic around the house)!






Matcha (Japanese Green Tea) refers to finely milled or fine powdered green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.  Nowadays, matcha is also used to flavor foods such as mochi, soba noodles and a variety of Japanese confectionery.  It has a deep, grassy and slightly bitter taste.  It’s extremely earthy and could be an acquired taste if you haven’t tried it before.   If you like this Japanese Green Tea, then you’re going to love this dessert.    



The ice cream base itself is creamy and slightly sweet as I don’t like dessert that is overly sweet.  With the subtle bitter flavor and strong aroma of Matcha, this Matcha Ice Cream (抹茶雪糕) is simply irresistible and got the perfect balance in both flavor and texture.  



Ready to check out how I make the Matcha Ice Cream?  Come on into the kitchen with me.  (See pictorial below)

1) In a medium sauce pan, heat the milk, salt, sugar, and matcha powder on low heat until simmer.  Whisk until mixture is well incorporated.

2) In a heat proof bowl, whisk the egg yolks.  While whisking constantly, gradually pour the milk mixture into the yolks. Scrape the warmed yolks mixture back into the saucepan.  (note: this is the step where I wish I have 3 hands, one hand to pour the milk mixture, second hand to whisk the yolk and the third hand to capture the picture for you!  Luckily, you only need two hands to make this recipe!)

3) Continue to cook the mixture over low heat and stirring constantly with a flat bottom wooden spatula.  Cook until the custard thickens, able to coat the spatula, and reached 170 degree F. (That’s the magic temperature when salmonella bacteria in the egg yolk is killed, if any.  Woohoo… Oh, sorry folks, don’t know why I’m getting excited.)

4) Place the cream in a large mixing bowl with a strainer on top.  Strain the custard into the heavy cream.  Stir in vanilla extract and vodka, and refrigerate to chill thoroughly. Preferably overnight. (By the way, the vodka is used here to enhance the ice cream texture because alcohol lowers the freezing point.  The ice cream stays creamier and smoother as it does not freeze as solid and is less likely to form ice crystals.)

5) Churn the custard in your ice cream maker according to the manufacturer’s instructions.  Mine takes as little as 25 minutes.  You can enjoy the ice cream at this point as soft serve texture.  Or store in a freezer safe container and freeze until the texture is harder. 

6) Enjoy!



Pretty simple, right?  Of course.  Now, I can enjoy Matcha ice cream at home whenever I craved for some, which is quite often especially in this Southern California hot weather.  I hope you enjoy today’s recipe, tips and tutorial.  Stay cool and have fun churning!




Note: Matcha is available in most Asian markets.  If you can't find it, you can get it online here.  And click here to see the ice cream machine that I use.




Matcha Ice Cream (抹茶雪糕): (Printable Recipe)
1 cup whole milk
A pinch of salt
3/4 cup sugar
1/4 cup matcha
2 cups heavy cream
5 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon vodka

In a medium sauce pan, heat the milk, salt, sugar and matcha powder on low heat until simmer.  Whisk until mixture is well incorporated.

In a heat proof bowl, whisk the egg yolks.  While whisking constantly, gradually pour the milk mixture into the yolks. Scrape the warmed yolks mixture back into the saucepan.

Continue to cook the mixture over low heat and stirring constantly with a flat bottom wooden spatula.  Cook until the custard thickens, able to coat the spatula, and reached 170 degree F.

Place the cream in a large mixing bowl with a strainer on top.  Strain the custard into the heavy cream.  Stir in vanilla extract and vodka, and refrigerate to chill thoroughly. Preferably overnight.

Churn the custard in your ice cream maker according to the manufacturer’s instructions.  Enjoy.