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Green tea ice cream with macadamia nut toffee

Hard to resist green tea ice cream


  • 1 cup milk

  • 2 cups thickened cream

  • ½ vanilla bean, split and scraped

  • 4 tbs matcha powder

  • 5 large egg yolks

  • 1 cup caster sugar

  • Pinch of salt

  • 2 cups caster sugar

  • ½ cup water, to dissolve

  • 1 cup macadamia nuts, toasted


  • 1.

    In a small bowl dissolve the matcha powder with 2 tablespoons of hot water.

  • 2.

    Combine the milk, cream, vanilla bean, matcha powder, sugar and salt in a saucepan and over a low heat, stir until the sugar is dissolved. Cool slightly. Add the egg yolks and whisk until well combined.

  • 3.

    Pour the mixture into a container with a lid and refrigerate overnight.

  • 4.

    Transfer mixture to your ice cream maker and follow the instructions.

  • 5.

    In a small saucepan over medium heat add the sugar and water. Stir until the sugar dissolves. Turn up the heat and cook without stirring – you will need to use a pastry brush dipped in hot water to wipe down any sugar from the sides of the saucepan. Boil until the colour changes to a golden brown – approx. 10-15 mins. Stir in the nuts with a wooden spoon.

  • 6.

    Pour out onto a baking tray lined with non-stick baking paper. Allow to cool. Break into shards.


You need to start this recipe the day before.

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