1 cup milk
2 cups cream
6-8 tea bags (sencha, english breakfast, etc.)

  • heat milk and cream to 200°F, then add tea bags and remove from heat
  • cover and steep for 30 minutes, then discard tea bags (squeeze them out to extract as much liquid as possible)

4 egg yolks
2/3 cups sugar
1/4 tsp. salt

  • beat yolks, sugar, and salt in a heatproof medium bowl, then slowly add hot cream mixture in a thin stream while beating
  • return the mixture to the pot and heat until reaching 170°F
  • cover with plastic wrap on the surface and let cool, then chill for 2 hours
  • freeze in ice cream maker according to directions

source: https://cultureatz.com/japanese-green-tea-ice-cream-recipe/

8/22/23: works with all the kinds of tea we’ve tried it with:

  • english breakfast (bags)
  • sencha (bags)
  • jasmine green tea (pearls) - green tea is more pronounced than the jasmine, so might grind up an extra few pearls and throw them in next time