Matcha Tea Ice Cream

August 02, 2020

Matcha Tea Ice Cream - Mystic Brew Teas
Three Matcha Ice Cream scoops served in a white ceramic dish served with crumbled Lotus Biscoff and Lotus Biscoff on the side.
We know that matcha can be a bit of a Marmite in the world of teas. You either love it or stay away  but you certainly can't ignore it. It is hard to ignore how healthy it is considered to be due to its antioxidant properties and also its rather photogenic nature. If you are in the matcha lovers camp you will fall in love with this gloriously indulgent ice cream!
  • 400 ml full-fat milk
  • 300 ml double cream
  • 6 egg yolks
  • 60 g caster sugar
  • 20 g Mystic Brew Teas Ceremonial Matcha (buy here)


  • Combine the milk and cream in a small saucepan and bring to a simmer, remove from the heat.
  • Beat the egg yolks and caster sugar until pale and combined, then beat in the matcha powder. You might want to cover your bowl with a tea towel to prevent matcha mist covering your kitchen! Slowly whisk the hot milk mixture into the egg mixture, then strain everything back into the saucepan and stir over medium heat until the mixture has consistency of runny custard.
  • Transfer to a bowl and cool first to room temperature, then in the fridge for about an hour until chilled.
  • Churn in an ice cream machine according to the manufacturer’s instructions, then set in the freezer for at least 2 hours.
Serving Suggestion - crumble some Lotus Biscoff on top for added texture. 
Close-Up of three Matcha Ice Cream scoops served in a white ceramic dish served with crumbled Lotus Biscoff and Lotus Biscoff and garnished with flowering basil

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