Attention

This recipe makes a very intense matcha ice cream.
If you are sensitive to bitterness, start with 10 g of matcha.
Even with this amount, you will taste the matcha much more than in most commercial ice creams.

If, on the other hand, you love matcha, follow the recipe as is.
With 20 g of matcha, you will get an exceptionally deep ice cream:
umami, light bitterness, milky sweetness, and vegetal freshness — all in a single spoonful.

Preparation

1. Dissolve the matcha

In a bowl, mix the matcha with 80 ml of liquid cream until you get a smooth paste.
(80 ml of hot water also works, but the cream softens the taste.)
Take the time to mix well: this is where the aromas are released.

2. Whisk the eggs and sugar

In another bowl, whisk the eggs and sugar until the mixture becomes light and frothy.
Incorporate the salt.
The air added at this stage will give the ice cream a lighter texture.

3. Whip the cream

In a third bowl, whip the cream until semi-whipped, slightly frothy.

4. Mix everything together

Pour the matcha mixture (step 1) into the whipped cream, then add the beaten eggs.
Mix well until you have a homogeneous preparation.

5. Freeze

Pour into a container and place in the freezer for at least 6 hours.
A full night is ideal.
Stir the mixture every 1 to 2 hours during freezing to incorporate air: the texture will be smoother and creamier.

Result

A deep green ice cream with a rich, vegetal scent.
On the palate, the sweetness of the milk mingles with the umami of the matcha, then gives way to pure freshness.
This is an ice cream for true Japanese tea lovers — as if you were eating the matcha itself.

Key points

• Use TAMAKI TEA’s Matcha Harmony for a balanced and aromatic taste
• 90 g of sugar provides perfect sweetness (reduce to 80 g if you prefer it less sweet)
• A pinch of salt enhances the taste and umami
• Mix several times during freezing for a creamy texture

💚 A simple, natural, and generous recipe — to enjoy the authentic flavor of Japanese matcha at home.