Serve these in Green Tea Tuiles. Martha made this recipe on episode 508 of Martha Bakes.


Recipe Summary

Makes about 1 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Combine cream, milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) in a medium saucepan. Heat mixture over medium-high heat, stirring, until it just comes to a boil. Whisk in matcha. Remove from heat.

  • Prepare an ice-water bath. Whisk together yolks and remaining 1/4 cup plus 2 tablespoons sugar in a medium bowl. Whisking continuously, add a ladle of the cream mixture in a slow steady stream; add another ladle of cream mixture, whisking to combine. Pour this mixture into remaining cream mixture in pan, whisking constantly; cook over medium heat until custard is thick enough to coat the back of a spoon and hold a line drawn, or registers 170 degrees on an instant-read thermometer, 5 to 7 minutes.

  • Strain mixture through a fine sieve into a bowl set in the ice-water bath. Stir in corn syrup. Let stand until cold, stirring occasionally.

  • Pour mixture into ice cream maker. Prepare according to manufacturer's instructions. Serve immediately, or transfer to an airtight container and freeze up to 3 days.