Green Tea Ice Cream
Years ago a foodie friend of mine from New York City introduced me to this. I found a package of loose green tea leaves and tried to recreate it.
Green Tea Ice Cream
Ingredients
- 2 cups milk
- 3 tablespoons green tea leaves
- 5 egg yolks
- 3/4 cup sugar
- 2 cups whipping cream
- 2 or 3 tablespoons honey
Instructions
The night before - make the custard
- Put the freeze bowl of your ice cream maker in the freezer (if your ice cream maker uses one).
- Using a medium saucepan, heat the milk over medium heat until it just starts to summer. Stir in the green tea leaves. Turn off the heat. Let the mixture sit for about an hour
- Strain the milk-tea mixture using a sieve with a fine mesh. Return the strained milk-tea mixture to the sauce pan.
- Add the cream to the saucepan and heat until it just starts to simmer. Then remove the sauce pan from the heat.
- Using a mixing bowl, mix the egg yolks and the sugar for about a minute at medium-low speed. Mix until they are a bit thickened and pale yellow.
- Slowly add the hot milk-cream mixture while stirring at a medium-low speed. Then continue to stir until the mixture is well blended.
- Transfer the mixture back into the medium saucepan and heat until it just starts to simmer. It should be thick enough coat the back of a wooden spoon. Remove from heat.
- Stir in the honey. Cover and refrigerate overnight.
In the morning - Freeze the Custard
- Pull the freeze bowl of your ice cream maker out of the freezer (if your ice cream maker uses one).Assemble your ice cream maker.
- I use a freezer bowl with a kitchen aid mixer. After setting it up, I start the mixer at its lowest speed and pour the cold custard into the bowl. I let it stir for about 20 minutes or so, until it is like a thick soft-serve ice cream. Then Then I transfer the ice cream to an airtight plastic container and put it in the freezer. Your freezing technique may vary based on your equipment.
In the evening
- Enjoy the ice cream.