Although I love green tea, I’m not sure that I’m really a fan of matcha. We had a request from a restaurant to make matcha ice cream, however, and we went to work. For green tea ice cream (or as a hot drink), I prefer using a green tea leaves, since the flavours are more complex and delicate, and I have a recipe for that here.
That being said, if you’ve had green tea ice cream in a Japanese restaurant and loved it, it’s almost certain it would be made with matcha. It’s a very different ice cream, more earthy with more kick, and I can understand why many people prefer it. Just so you know, matcha is usually quite strong, so I don’t add a huge amount. The strength could well vary, depending on the matcha you buy, so as always, use your tastebuds and if you want to add more, do so!
Here’s our version:
Murphys Matcha Ice Cream
- 130g sugar
- 5 egg yolks
- 240 ml cream
- 220 ml milk
- 5 g matcha
What to do:
- Put the milk in a saucepan and bring to a simmer.
- Remove from the heat.
- Mix the matcha with the sugar until there are no lumps.
- Beat the sugar and egg yolks together.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into the pan, and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
- Immediately remove from the heat.
- Transfer the custard into a small container, cover, and refrigerate until cool (5C).
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine.
- You can also just cover and place in the freezer, stirring every few hours.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
- To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
- For our regular green tea ice cream, I like to add crystalised ginger, so do so if you wish (add it when you’re freezing).
- In case you’re having trouble finding matcha in Ireland, we bought our’s from the Espresso Warehouse.
11 thoughts on “Matcha (Green Tea) Ice Cream”
green tea ice cream is my second favourite after ginger……mmmmmmmm
I love matcha ice cream. I had a go at making some during the summer and you’re right when you say the powder has kick to it. Even though I was aware of that I put far too much in and it was horrid! Will have to have another go using your recipe in the future.
I really wish if I could taste YOUR matcha ice cream as a Japanse person living in Ireland!
Would you try to make “Ogura” ice cream some time, which is another Japanese magical taste and also my favorite!
Well, I made black bean ice cream, so ogura shouldn’t be too difficult. Where would I find it, though, on these shores?
A web search returns many types of Matcha, has Kieran or anyone else any advice on selecting a variety?
How about harnessing the flavour of Oolong tea. Has anyone tried that with any success?
I’m actually not so au fait with all the different types. I’d say use a good, strong one!
As for Oolong, there’s no reason it shouldn’t work. Use this recipe http://icecreamireland.com/2008/07/09/earl-grey-tea-ice-cream/ and substitute Oolong…
OK so this week I made Chai Tea, Earl Grey tea, Oolong tea and Matcha tea ice-cream for comparison and they’re all fantastic and went down very well with the people I’ve fed them to so far! I thought Chai tea worked very well as a substitute to Earl Grey with a more natural sweetness and the Oolong was also a very interesting unique flavour. Match tea I’d never had before but love the taste of the ice-cream and the green colour. 4 very nice teas that all have individual flavours which transfer very well through the ice-cream. Goes very well with chocolate brownies by the way!
Hooray!! I just realized that you had green tea ice cream recipes on the blog, and I couldn’t be happier. Your ice cream base is the very best I’ve found, and I’ve never been completely pleased with any of the other green tea recipes I’ve tried. Off to try this one, I can’t wait to taste the results!
It’s really interesting how matcha is made and used in Japan
I would like to say that this post really forced me to do so! I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work. Look forward to reading more from you in the future.
I would have to say that the 2nd picture looks much more appetizing than the first! I have seen this green tea ice cream at Japanese restaurants but have never had the guts to try it. After reading the ingredients.. it looks promising. Kudos.