Green Tea Ice Cream

Matcha Kurīmu

Preparation info

  • Difficulty


  • Makes

    1 pint

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This dessert appears on nearly every Japanese restaurant menu in the United States; it seems to be what most Americans have come to expect at the conclusion of their Japanese meal. Although I have many recipes in this book for East-West desserts that are far more unusual, I feel it’s only proper to include my version of this newborn classic since it tastes so good and is so simple to make, especially if you have an electric ice-cream maker. I think it makes a wonderful end to just about any meal.


  • cup sugar
  • ¼ cup water
  • ½ teaspoon mirin (syrupy rice wine)
  • 2 teaspoons matcha (powdered ceremonial green tea)
  • ½ cup whole milk
  • ½ cup half-and-half


In a small saucepan, combine the sugar and the water and, over low heat, stirring, melt the sugar. Continue to simmer the syrup for 5 minutes. Stir in the syrupy rice wine and remove the saucepan from the heat. Take 1 tablespoon of this mixture to dissolve the powdered tea thoroughly, then return this concentrate to the saucepan and stir to mix evenly.

Stir in the milk and half-and-half. Pour this mixture into an electric ice-cream maker and allow it to chill and churn for 10 minutes. The final ice cream should be silky and smooth, not too hard.

If you’re using freezer trays, fill them two-thirds full and freeze for 1–2 hours, or until nearly firm. Whip the mixture vigorously before refreezing firmly.