• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 330


So delectable you’ll want to have two scoops each!


  • 2 cups heavy cream (35%)
  • 1 cup whole milk (3.5%)
  • 4 egg yolks
  • ⅔ cup sugar
  • 3 tablespoons matcha (Japanese green tea powder)


  • In a saucepan, combine the cream and milk and bring to a boil. Remove from heat and set aside.
  • In a bowl, whisk together the egg yolks, sugar and matcha.
  • Gradually add the warm cream mixture, whisking vigorously.
  • Pour the custard into a heavy saucepan and cook over low heat, whisking continuously until the custard is thick enough to coat the back of a wooden spoon.
  • Remove from heat, cover and let cool for at least one hour.
  • Pour the mixture into the bowl of an ice cream maker and freeze by churning for 20-25 minutes or according to instructions.
  • Transfer the ice cream to a container and store in freezer to harden for at least 4 hours before serving.

Categories: Ice Cream 

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