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Helpful to use an ice cream maker, but can do it the old fashioned way

1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
6 large eggs
2/3 cup sugar
2 tablespoons matcha (powdered Japanese green tea)

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisk vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stir constantly with a wooden spoon until thick enough to coat back of spoon and shows 170F on an instant-read thermometer (do not boil). 

Immediately pour custard through a fine sieve into a metal bowl, cool to room temperature, stirring occasionally, cover and chill until cold, about an 1 hour. 

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Makes about 1 quart