Green tea ice cream

Name: Green tea ice cream
Total time: 45 min
Ingredients: 250ml of whole milk; 150g of caster sugar; 1 pinch of salt; 500ml of double cream; 4 tsp matcha; 6 egg yolks, large

by Rachel Davies

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If you’re looking for a summer dessert to end a Japanese meal or some sushi, try this rich green tea ice cream. Rachel assures us you’ll only need a small scoop, but you can indulge in more if you like.

discover more:

Matcha Recipes

Sushi is one of my favourite foods. I’m definitely not the only one. The raw fish phenomenon has been taking the world by storm for years. Driving through rural New Zealand earlier this year, when we passed through a town ready for lunch the options were: 1. greasy roadside diner 2. sushi. Slowly but surely sushi is taking over the world.

I ate my first sushi when I was 10 years old in a restaurant called Wakaba opposite Finchley Road Tube station. It recently closed, before reopening with tanning adverts underneath the original restaurant sign. I know because I live nearby and it makes me sad to see the reinvention of one of the original London sushi restaurants. But there we are.

It was love at first bite.

The only thing that I crave after I’ve eaten sushi is a little something sweet.

Inspired by the amazing ice cream selection at Sushi Say restaurant in Willesden Green, I started making wasabi and green tea ice creams after my sushi classes as a little something to finish the meal.

Plus I’m also in love with my ice cream maker.

So here’s my recipe, adapted from David Lebovitz’s wonderful book, The Perfect Scoop. It’s quite a rich ice cream so you only need a little spoonful to balance out the meal, although you can have lots more if you like!

Ingredients

Metric

Imperial

250ml of whole milk
150g of caster sugar
1 pinch of salt
500ml of double cream
4 tsp matcha
6 egg yolks, large

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Method

Warm the milk, sugar and salt in a saucepan

Pour the cream into a large bowl and whisk in the green tea powder. Set a sieve over the cream

In a separate bowl, whisk the egg yolks together. Slowly pour the warm mixture into the egg yolks, whisking to stop the eggs from scrambling. Then scrape the yolk mixture back into the saucepan

Stir the mixture constantly over a medium heat with a spatula until the mixture thickens and coats the back of the spatula (77-79°C if you have a thermometer). Pour the custard through the sieve onto the cream, and whisk to mix the green tea powder into the custard. Cool over an ice bath and chill in the fridge

Churn in an ice cream maker until frozen and either eat immediately or keep in the freezer until you need a post-sushi dessert