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Green Tea Ice Cream

Green Tea Ice Cream

I am gaga over green tea. I drink at least 3 BIG cups a day - out of my husband's beer mug. Green tea speeds up that fat/calorie burning process in our bodies and I find it helps curb my insatiable appetite. Therefor a perfect match for my ice cream (made with whole milk, heavy cream and egg yolks - YAY!). This way I won't eat too much (since I am eating the entire aforementioned cheesecake).

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup whole milk
  • 4 tablespoons dried green tea
  • 6 large egg yolks
  • ½ cup granulated sugar
  • 2 cups heavy cream


  1. In a small saucepan, bring milk to a simmer over medium heat. Add green tea and let steep for 1 hour. Strain.
  2. Whisk together eggs and sugar in a large bowl. Add cream to infused milk and bring just to a simmer. Remove from heat and slowly add 2 tablespoons of warm milk mixture to egg mixture, whisking constantly. Slowly pour in remaining milk while whisking vigorously. Transfer to saucepan and return to medium-low heat. Cook slowly, being careful not to boil and stirring constantly, until thick enough to coat the back of a spoon, about 8 to 12 minutes. Transfer to a bowl and chill, uncovered, until cold.
  3. Freeze in an ice cream maker according to instructions. Transfer to an airtight container and freeze for 3 hours or overnight. Store for up to one week in freezer.