Green Tea Ice Cream



  • 1000ml Heavy Cream
  • 1000ml Milk
  • 500g Sugar
  • 30g Loose Leaf Green Tea
  • 5g Salt
  • 24 Egg Yolks


  1. Place milk and half your sugar into a pan and cook over medium high heat until it reaches a simmer.
  2. Place your remaining sugar, egg yolks, and salt into a bowl and whisk until fully combined.
  3. Add your green tea leaves into a blender and pour ¼ of your warm milk mixture and puree until smooth.
  4. Pour your green tea mixture into your egg mixture and whisk until fully combined.  Add your remaining warm milk mixture and whisk until fully combined.
  5. Pour your custard mix back into the pan and cook over medium low heat until the custard reaches 165ºF.
  6. Pass your custard mix through a strainer and into a clean bowl, and pour your cold cream into the custard.  Stir with a whisk until fully incorporated.  Cover with clingfilm and refrigerate until well chilled.
  7. Pour your chilled custard mix into an ice-cream maker and freeze or churn according to the manufacturer’s instructions.
  8. Remove your ice cream from the ice-cream maker and place in a airtight food safe container and into the freezer until you’re ready to serve.


  • It’s really important to use best quality green tea you can find and afford as that will really affect the quality and flavour of the end product.  
  • You only warm up the milk and save the cold cream to help quickly chill the custard mix down.  It basically reduces your cooking time as there’s less liquid to heat up and reduces your time waiting for the custard mix to cool down before refrigerating.
  • You only pour about a quarter of the warm milk into the blender so that you can more evenly puree the green tea leaves into a smooth paste.  If you add the full amount, you may have small bits of unprocessed green tea leaves leftover.
  • When churning your ice cream, it’s important not to over churn your ice cream mix.  Due to the high milk fat content, if you over churn your ice cream mix, you’ll end up with bits of butter in your ice cream.  You basically want to churn your ice cream until it reaches a soft serve consistency and has the ability to hold it’s shape.  Afterwards you chill it in your freezer to firm it up before serving.
  • This makes a very large batch of ice cream but since it’s kept and stored in the freezer, it holds beautifully well.  So this is a nice dessert to make in advance and serve if you plan on hosting a large dinner party.


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