green tea ice cream + tempura flakes

hi friends! i had a dinner party at a friend’s house this weekend and as usual, i was tasked with dessert. i have been wanting to try green tea ice cream (i know, i’m sorry, on an infused milk base/tea kick over here), but i wanted to make it a bit more special.

i have had green tea ice cream fried in tempura at japanese restaurants, but thought it would be fun to deconstruct that idea a bit and use salty tempura flakes to top the sweet creamy green tea ice cream. making the flakes was actually much simpler than i had guessed, and turned into a fun little project.

i’m sorry i don’t have more than this one image to share – after a few bottles of wine shared between good friends this was gone very quickly!


xxx, k


2 cups whole milk

2 cups heavy cream

1 cup sugar

Pinch of salt

4 teaspoons matcha (green tea powder)

4 large egg yolks

In a medium sized pot, warm the milk, cream, sugar and salt over medium-heat, stirring occasionally. Whisk in the matcha powder once warm.

In a separate bowl, whisk the egg yolks. Stream about a half cup of the milk mixture into the yolks, constantly whisking so as to not scramble the eggs. Return this mixture back to the larger pot; again constantly whisking.

Continue to cook mixture over medium heat, stirring until the mixture thickens to a custard and coats the back of a wooden spoon; this is typically about 10-12 minutes for me.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.


1 cup of flour

1 tablespoon cornstarch

1 1/2 cups of seltzer water


Mix together and then fry in oil using a large pan in batches.

I found this video to be very helpful in terms of what to expect!

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