Tuesday, July 15, 2008

Green Tea Ice Cream

A dessert frequently offered in Asian restaurants is green tea ice cream. When I was first introduced to it I thought, "How gross." Yet, after I tasted it I thought, "Not bad!" It is surprisingly refreshing, and just one or two little scoops finishes a meal just perfectly.

I really like to make my own ice cream, because then I know exactly what goes into it, and I can adjust the ingredients to my liking. Case in point: this green tea ice cream. There was a recipe in a magazine we subscribe to that included four egg yolks, four teaspoons of green tea powder (aka matcha), and one cup of sugar.

I thought I'd make some for when my relatives were here last month, but my SIL said although she likes ice cream she doesn't really care for the very custardy kind, meaning with lots of egg yolks. So I thought I'd play around with the recipe a bit.

I cut the amount of sugar to 1/2 cup and did not add eggs. (Ice cream doesn't have to have eggs in it.) Otherwise I followed the recipe as given. While I found it to be too herbal tasting my two nieces had second helpings. I tweaked the recipe a little more and I think I got it just right. The following is the result.

The ingredients are: 3 cups half and half or 1 1/2 cups whipping cream; 1 1/2 cups whole milk; pinch of salt; 1 egg yolk; 1/2 cup sugar; 3 teaspoons green tea powder; 1 teaspoon vanilla extract.
Heat all but 1/2 cup of the milk and cream over a low heat. Add the salt. I know it sounds wierd to add salt to a sweet dish, but the pinch of salt actually enhances the flavors. Do not allow the milk mixture to boil.
Meanwhile beat the egg yolk, sugar, and reserved milk until it's creamy and the sugar is dissolved.

We are lucky to have a really great Asian market in town. You can find all things Asian-related there. One day I'll bring my camera and show you!

The milk mixture is probably warm enough now, so turn the heat off.

Now add the green tea powder to the egg and sugar mix.

Blend that in.

Now temper the green tea mixture by adding a small amount of the warm milk and blending together. Add about one cup a little at a time until it's blended. Then while stirring constantly slowly add the green tea mixture back to the warm milk. This will ensure the egg does not curdle. Add the vanilla extract and stir it in.

Let it all cool sufficiently to put in your ice cream maker and then follow the manufacturer's directions.


3 C half and half OR
1 1/2 C whipping cream
1 1/2 C whole milk
pinch of salt
1/2 C sugar
1 egg yolk
3 t green tea powder (matcha)
1 t vanilla extract

Warm all but 1/2 cup milk and cream in a pot over slow heat. Stir in the salt. While the mixture warms blend together the sugar, egg yolk, and reserved milk. Add the green tea powder and blend well. Turn the heat off the milk mixture and temper the egg mixture by slowly adding about one cup of the warm milk to the egg mix, mixing constantly. Then add the egg mixture slowly into the rest of the warm milk, again mixing constantly. Stir in the vanilla extract.

Allow the mixture to cool and then freeze according to your ice cream manufacturer's directions.


Jenn said...

I have never had that,it sounds good though!

Anonymous said...

Kari and I are SO into making ice cream/sherbets right now, but this is a must try too!!!

Anonymous said...

OK, now how about some GINGER ice cream? I'm so demanding!