Un‘matcha’d ice cream

A unique combination of matcha green tea and ice cream is a delicious way to cool down on a hot day. It’s super green, thanks to both its vibrant colour and our eco-friendly eggs at the heart of this tasty, icy-cool treat – that’s a mouthful, and so is this dreamy Respectful refresher!


500ml double cream
250ml whole milk
¼ teaspoon salt
6 Respectful egg yolks (perhaps use the whites for a pavlova? But don’t waste!)
170g granulated sugar
2 tablespoons matcha powder

Preparation time

4 hours



Add the cream, milk and salt to a saucepan and heat on medium, until it begins to simmer.

In a large mixing bowl, whisk together the egg yolks, sugar and matcha powder. Add a little of the warmed cream mixture (250ml) and continue whisking at this stage, to prepare for combining them in the next step.

To the remaining cream mixture, add the egg mixture and continue to heat on a medium or low heat, stirring continuously for around 7-10 minutes. The mixture should become thick enough to coat the back of a spoon or reach 74C – whichever you prefer.

Strain the mixture through a sieve into a stainless-steel bowl.

Allow to cool down to room temperature and stir occasionally, then cover and chill in the fridge for at least 1 hour.

Freeze in your ice cream maker for around 20 minutes, then transfer to an airtight container and allow the mixture to harden for at least 2 hours in your freezer. Tip – you can do it all in your freezer if you do not have an ice cream maker.

Serve and enjoy!

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