We probably have Haagen Dazs to thank for bringing green tea ice cream to the global stage. While other ice cream makers and tea fanatics have long used green tea powder in ice cream, the brand's introduction of the flavor in the mid-90s gave many people their first taste of matcha, which has now become a worldwide phenomenon in its own right.

You can use all kinds of tea to make ice cream; we recently hosted an ice cream social with scoops of Wood Dragon oolong and Horse Shu Pu-erh. However since the powder can be easily whisked into an ice cream base, matcha makes a great starting point and yields a vivid emerald scoop. Here's the recipe for the green tea ice cream we served at that event. You can also use our stone ground Hojicha Powder to make a toasty, nutty version that pairs nicely with the matcha.

Most green tea ice creams don't add enough matcha to capture the tea's signature umami flavor. We use 25 grams of Karasu culinary grade matcha for a standard quart of ice cream—about 4 tablespoons. That amount of tea doesn't just bring the matcha front and center. The powder also soaks up moisture in the ice cream base, resulting in a rich and creamy scoop. To enhance that creaminess, add a tablespoon of corn syrup to your base. It'll keep the ice cream smooth, scoopable, and free of ice crystals. You don't need a fancy machine to make great ice cream. This basic model will provide you with years of delicious scoops.

Green Tea (Matcha) Ice Cream

Makes 1 quart

Ingredients

• 3/4 cup sugar
• 25 grams (about 4 tablespoons) Karasu culinary grade matcha
• 2 cups heavy cream, chilled
• 1 cup whole milk, chilled
• 1 tablespoon corn syrup
• Pinch of salt, to taste

Method

In a large mixing bowl, whisk together sugar and matcha until well combined. Slowly pour in heavy cream, whisking to create a smooth paste, then add milk and corn syrup. Whisk well until all the sugar has dissolved and no large lumps remain. Add a small pinch of salt to taste.

Pour base into your ice cream machine and churn until the ice cream is plush and billowy with a matte appearance instead of glossy. The ice cream is ready when you can press the back of a spoon into it and leave a clean impression. Quickly transfer to an airtight container and chill in the back of your freezer for at least 5 hours so the ice cream can harden. For the best texture, finish the ice cream within one week—if it lasts that long.