Green Tea Ice Cream
This homemade Green Tea Ice Cream is rich and creamy, but with a mild delicate sweetness. Matcha green tea powder is the base flavor of this ice cream. It adds an incredible Asian flavor that one finds in Japanese desserts. The soft, subdued, herb-like aroma hits the spot after a big meal or even just for a snack. This recipe was adapted from “Scoop Adventures” by Lindsay Clendaniel and serves 6 to 8.
Servings: 6 people
- 1½ cups whole milk, divided
- 1 Tablespoon cornstarch
- 1¾ cups heavy cream divided
- 2 Tablespoons matcha powder
- ⅔ cup granulated sugar
- 1/8 teaspoon salt
Prepare the base by filling a large bowl with ice water. Separately, in a small bowl, combine 2 tablespoons milk with the cornstarch. Whisk this mixture quickly till it gets thick and set aside on top of the ice water. In a separate small bowl, add ½ cup of the cream and the 2 tablespoons matcha green tea powder. Mix well to incorporate the matcha powder into the milk. Set this milk-matcha aside. In a medium saucepan, over medium heat, combine the remaining milk with the 1 and ¼ cups heavy cream and sugar. Bring the milk mixture to a low boil. Cook around 3 minutes more for the sugar to dissolve. Let the milk mixture cool down and set it aside on the counter. Slowly stir in the cornstarch mixture. Blend the cornstarch mixture well till no lumps remain. Return the stockpot with this mixture to the stove top. Over medium high heat, cook for 1 minute more till it thickens. Very slowly pour the hot milk mixture into the cream/matcha combination. Add the salt and whisk together. Cover this milk mixture and chill for at least 4 hours or overnight. The next day pour the ice cream base into an ice cream maker and churn according to the directions of the machine. When ice cream base is properly churned, transfer to an air tight container suited for the freezer. Freeze at least 6 hours or overnight. Cook’s comments : Matcha green tea powder can be found in Asian markets or some major department stores, big supermarkets with larger inventories (see ethnic aisles), or else through online sources like Amazon. A large carton can can be quite expensive, but the powder is very potent and heavily concentrated with flavor, so it goes a long way when one uses a tablespoon at a time for baking or a teaspoon for a cup of tea.
Recipe Notes: If you do not have an ice cream maker, the author shows how you can still make this ice cream or any flavor manually.
Disclosure : I was not paid to review this cookbook. It was a gift from the publisher. But I recommend it as a good resource for making homemade ice cream. It is complete with techniques, tips and a large selection of flavors and ice cream recipes, whether you own an ice cream maker or not. "Scoop Adventures The Best Ice Cream of the 50 States" by Lindsay Clendaniel (Page Street Publishing) is available where most books are sold or online.
Author's note: In "Scoop Adventures", Lindsay Clendaniel, the author was inspired by Dave's Hawaiian Ice Cream in Oahu, Hawaii for this recipe.
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Serving: 1g | Calories: 383kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 101mg | Potassium: 133mg | Sugar: 25g | Vitamin A: 1369IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg