Matcha Ice Cream

Thé Matcha IRO for Cooking dans son sachet de 100g à côté d'une glace au Matcha

Matcha ice cream is a Japanese classic that the locals absolutely love. If you go there, it is a real must-try and, once you’ve tasted it, you can never get enough of it!

Good news: you can now very easily make your own at home. All you need is an ice cream maker and a bag of IRO Matcha tea for Cooking!


  • 25cl of whole milk
  • 100g of caster sugar
  • 3 egg yolks
  • 10g of IRO Matcha tea for Cooking
  • 20cl whole cream


  • Heat the milk over a low heat without bringing it to the boil.
  • In the meantime, whisk the egg yolks and sugar until the mixture is pale and increases in volume.
  • Add the Matcha tea (preferably sifted) and mix well.
  • Add the hot milk gradually, whisking continuously, then put the mixture back in the pan.
  • Place over a low heat, without bringing to the boil, stirring regularly.
  • Leave the mixture to chill for a few minutes in the fridge (or, to preserve maximum flavour, block the process directly using a double-wall bowl filled with water and ice cubes, mixing well to make the mixture cool as quickly as possible).
  • In the meantime, whip the cream.
  • Add the cream gradually to the mixture.
  • Store in the fridge for at least 12 hours.
  • Put the mixture in the ice cream maker for 30 minutes just before serving.