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Matcha ice cream

Matcha ice cream
Glenn Koenig / Los Angeles Times

Tokyo is one of the world’s greatest food cities, a massive and glorious place to eat that spans the culinary spectrum, from Michelin-starred restaurants to izakayas and ramen alleys. But much of that food can also be made at home, ... Read more

Total time: 20 minutes, plus freezing time | Serves 4
  • ¾ cup plus 2 tablespoons (200 milliliters) whipping cream
  • 1 ½ tablespoons matcha (green tea) powder
  • 2 egg yolks
  • 1/3 cup (75 grams) sugar
  • ¼ cup plus 3 tablespoons (100 milliliters) milk

Step 1In 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.

Step 2In 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.

Step 3Add 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.

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


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