Matcha ice cream

Time 20 minutes
Yields Serves 4
Matcha ice cream
(Glenn Koenig / Los Angeles Times )

In a bowl, whip together the cream and matcha. In another bowl, whisk together the egg yolks and sugar until pale and light in color, 3 to 5 minutes.


In a saucepan, heat the milk over medium heat until just before it comes to a boil. Remove from heat and pour into the egg yolk mixture, stirring to combine.


Add the cream mixture and pour the ice cream base into an ice cream maker. Churn according to the instructions on the machine. If you do not have an ice cream maker, pour the mixture into a metal container and freeze, scraping the ice cream with a fork every hour or so to break up the ice crystals to form the ice cream.

Adapted from a recipe in “Tokyo Cult Recipes” by Maori Murota.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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