Green Tea and Toasted Brown Rice Ice Cream

A refreshing and light way to end any meal or begin any day! (Green tea contains caffeine)


  • 2 C Heavy Cream (480 ml)
  • 1 C Whole Milk (240 ml)
  • 6 Egg Yolks
  • 1 1/2 C Sugar (300 ml)
  • 1/41/2 C Matcha (to taste) (60-120ml)
  • 1 tsp Vanilla Extract (5 ml)


  1. Heat cream and milk together over low heat.
  2. While heating cream/milk, whisk egg yolks together with sugar in a large bowl until lightened in color.
  3. Temper the eggs. When the cream/milk is warm but not bubbling, slowly add it (one small ladle at a time) to the egg-sugar mixture, whisking vigorously with each addition to avoid curdling.
  4. Once all of the cream mixture has been added to the eggs, pour all of the mixture except about 1/8 cup back into the pot and keep on very low heat.
  5. Add the matcha to the mixture left in the bowl and whisk to form a paste. It may be a little lumpy.
  6. Add the paste to the pot and stir to combine, keeping it on a very low heat.
  7. Stir the custard until it has thickened and can coat the back of a spoon.
  8. Add the vanilla and cook one minute more.
  9. Pour the custard through a fine strainer into a bowl in an ice bath and let it cool completely in the fridge.
  10. Once cooled, whip out your ice cream maker and follow manufacturer’s instructions.
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