Matcha Ice Cream


  • 2 cups milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 1 Tbsp cornstarch
  • 1/3 tsp salt
  • 4 Tbsp matcha + 2/3 cup hot water
  • 1 cup fresh cream
  • 1 medium orange
  • Fresh cherries

Preparation methods:

  1. Heat the milk in a small pan to about 60 Degrees Celsius. Remove the heat and set aside.
  2. Place the egg yolks in a pan and beat lightly. Add the sugar, cornstarch, and salt and mix thoroughly with a whisk. Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour back into the pan.
  3. Place the pan over a low flame and cook until milk thickens, stirring all the time with a wooden ladle. Remove from heat and set aside.
  4. Mix the matcha and hot water and stir briskly until paste becomes smooth.
  5. In another bowl, whip the cream until semi stiff, fold into the milk, and add the matcha paste.
  6. Pour into a metal or plastic container, and place in the freezer to set. After two hours or so, take it out and mix thoroughly with a spoon or whisk, the resume freezing. Repeat this process 3 or 4 times to ensure the ice cream is smooth.
  7. Serve with orange sections and cherries.




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