Green Matcha Tea Ice Cream Recipe | PBS Food

Green Matcha Tea Ice Cream

This Green Matcha Tea Ice Cream recipe appears in Food Flirts.



  • For the Ice Cream Custard Base:
  • 3 yolks from 3 large eggs
  • 2 cups heavy cream
  • ¾ cup whole milk
  • ½ cup sugar
  • pinch of salt
  • 1 tablespoon vanilla paste or vanilla extract
  • 1 ½ tablespoons Matcha green tea powder (not the tea leaves) or to taste (see FOOD FLIRTS TIPS)


  1. To make the Ice Cream Custard Base: Place the egg yolks in a small bowl, whisk to combine, and set aside.
  2. Add the cream, milk, sugar, salt, and vanilla to a heavy-bottomed saucepan and whisk until combined. Carefully heat the mixture over low to moderate heat until hot, stirring with a wooden spoon. Do not cook until bubbles form around edges, or mixture comes to a boil.
  3. Carefully pour 1 cup of the hot ice cream mixture into the bowl with the beaten egg yolks, whisking constantly until mixture is tempered and smooth. Tempering the mixture by doing this prevents the eggs from scrambling.
  4. Carefully pour the tempered egg mixture into the remaining cream mixture in the saucepan, whisking constantly until combined.
  5. Cook the ice cream base over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the wooden spoon. This should take about 5 to 6 minutes, but it might need less time. Do not let mixture come to a boil. The ice cream base should reach a temperature of 180ºF.
  6. Strain the mixture into a clean bowl, place in an ice bath to continue cooling, stirring every 5 minutes. Please see recipe for Mango Ice Cream for information on ice baths. When the mixture is cool, add the Matcha green tea powder. Use an immersion blender or a whisk, if necessary, to combine the powder. Add to ice cream maker and follow manufacturer’s directions to produce the ice cream.
  7. Place finished ice cream in a covered 1-quart plastic container and place in the freezer for at least 4 hours or overnight to mellow. This will heighten the flavor and texture of the ice cream.


We used 7 envelopes of Matcha green tea powder. This came out to 1 ½ tablespoons or 0.37 ounces. Not all packages of Matcha tea are equal or are of the same strength. We found that a finely powdered tea worked better than one containing a mix of powder and tea leaves. If the amount of cooled ice cream custard mixture exceeds the capacity of your ice cream maker, chill excess ice cream custard mixture in the refrigerator and process later.
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