Matcha Ice Cream Brûlée Recipe

Whisk the matcha powder with 2 tablespoons of the granulated sugar in a small bowl to break up clumps and make a finer mixture.

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil). Remove from heat.

In a separate bowl, whisk together the 4 egg yolks and the remaining 0 tablespoons/tablespoons of sugar until slightly thickened and pale. (Note: the two tablespoons of sugar used with matcha have already been accounted for above.)

Temper the egg yolks: slowly pour about 1/3 of the warm milk-cream mixture into the yolks in a thin stream while whisking constantly to raise their temperature without scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining milk-cream. Return to low-medium heat and stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens slightly and coats the back of the spoon (or reaches 170–175°F / 77–80°C). Do not boil.

Remove the custard from the heat. Whisk the matcha-sugar mixture into a small amount (2–3 tablespoons) of warm custard to form a smooth paste, then whisk that paste back into the full custard to ensure no lumps. Add the vanilla extract and a pinch of fine sea salt, and whisk until completely combined.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and any remaining matcha clumps. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 3 hours or overnight.

Once the custard is well chilled, give it a quick whisk or stir to recombine. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes).

Transfer the churned matcha ice cream into a shallow, rimmed container (metal or freezer-safe ceramic recommended) and smooth the top. Press a piece of plastic wrap directly onto the surface of the ice cream to minimize ice crystals. Freeze until firm, at least 4 hours, preferably overnight.

Portion: remove the ice cream from the freezer about 3–5 minutes before torching so the surface is slightly softened but still very cold (this helps the sugar melt and caramelize without melting the ice cream beneath).

Evenly sprinkle about 3/4 tablespoon to 1 tablespoon of granulated sugar over each serving (adjust to preference). If serving a larger bowl, use more sugar evenly across the surface.

Use a handheld kitchen blowtorch to caramelize the sugar: hold the torch 2–3 inches from the sugar and move it in a steady circular motion until the sugar melts, bubbles, and turns a deep golden brown. Work quickly to avoid melting the ice cream below. If you do not have a torch, you can briefly place the portion under a very hot broiler for 30–60 seconds, watching closely (this may soften the ice cream more).

Allow the caramel crust to cool and harden for 30–60 seconds. If desired, sprinkle the toasted sesame seeds or white chocolate shavings on top as a garnish. Serve immediately so the contrast between the crisp caramel and cold matcha ice cream is enjoyed.