One of the hardest things about living abroad was living away from my kitchen. Anyone who has even helped cook dinner at a friend’s house knows how disorienting this feels. Maybe there’s only one decent knife or two knives but one cutting board.
Or maybe you lived in Germany for six months with no working oven and without your ice cream maker to mess around with. It’s the little things, people.
The thing is, the ice cream in Germany was actually incredible. Rich, creamy, made fresh in most places and most importantly: cheap and plentiful. I’m taking 1€ per scoop (or kugel) and at least 1 shop per block in the commercial areas. 
But what they didn’t have (and believe me, I made a few mistakes trying to find it) was green tea ice cream. Possibly my favorite kind- not too sweet, not too bitter, just a perfect creamy and refreshing end to the best (and obviously the most authentic) Japanese meals.
A disclaimer: This isn’t really classic green tea ice cream. I wussed out when I saw the price of pure macha at the Japanese specialty store and went for something called ‘Genmaicha’ which promised to contain macha. It also contained toasted brown rice and corn. And it was amazing. So don’t fear, no matter what you end up coming home with, this ice cream should turn out lightly green and totally delicious.
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Green Tea and Toasted Brown Rice Ice Cream
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
A unique twist on classic green tea ice cream, this version uses Genmaicha for a lightly green, creamy, and refreshing dessert with hints of toasted brown rice.
Ingredients
- 2 cups Heavy Cream (480 ml)
- 1 cup Whole Milk (240 ml)
- 6 Egg Yolks
- 1 1/2 cups Sugar (300 ml)
- 1/4 - 1/2 cup Genmaicha (to taste) (60-120 ml)
- 1 tsp Vanilla Extract (5 ml)
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Heat over low heat until warm, but not boiling.
- While the cream and milk are heating, whisk together the egg yolks and sugar in a large bowl until the mixture is light and pale in color.
- Once the cream and milk mixture is warm, slowly pour a small amount into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Gradually add the rest of the cream and milk mixture to the egg yolks, continuing to whisk until fully combined.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes.
- Remove from heat and stir in the Genmaicha and vanilla extract until well combined.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Notes
- Genmaicha is a blend of green tea and toasted brown rice, which adds a unique flavor to the ice cream.
- If you can’t find Genmaicha, you can substitute with matcha powder, but the flavor will be different.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Serve as a refreshing end to a meal or a unique treat on a warm day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 36
- Sodium: 40
- Fat: 22
- Carbohydrates: 38
- Fiber: 0
- Protein: 5
- Cholesterol: 210
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Frequently Asked Questions
What is Genmaicha, and can I substitute matcha instead?
Genmaicha is a Japanese blend of green tea with toasted brown rice and corn. The author chose it over pure matcha due to its lower price and found it “amazing.” The notes say you can substitute matcha powder, but the flavor will be different — matcha will be more intensely grassy and bitter, without the toasted-rice nuttiness.
Why do you temper the eggs rather than just mixing everything together?
The recipe heats the cream and milk first, then slowly pours a small amount into the whisked egg yolks and sugar before combining everything back in the saucepan. This gradual tempering prevents the eggs from scrambling when they hit the hot liquid, which is essential for a smooth custard base.
How long does the custard need to chill before churning?
After cooking, the mixture needs to cool to room temperature before being covered and refrigerated for at least 4 hours or overnight. Only once fully chilled should it go into the ice cream maker; the notes say the finished ice cream keeps in the freezer for up to 2 weeks.
Where exactly does the toasted brown rice come into play? It’s not even mentioned in the actual recipe.