Originally from China, green tea is noted for its antioxidant properties and is regarded as a “super food.” Some evidence suggests that regular green tea drinkers enjoy a reduced risk of heart disease and certain types of cancer. Whatever the health benefits, green tea tastes delicious and offers an original flavor for your next batch of homemade ice cream.
To make green tea ice cream, you’ll need matcha: a fine, talc-like powder made from dried, stone-ground green tea leaves that have been de-veined and de-stemmed. This delicate powder provides a mild, fresh flavor unlike any other dessert out there and can be found at most health food stores.
When making ice cream, the fatter your milk, the softer your ice cream will be. Soft-serve fanatics might want to try more heavy cream, while those who like their ice cream hard should use whole or even 2% milk. Always choose organic dairy products to avoid pesticides and hormones.
You don’t need an ice cream maker to create this green tea masterpiece, just a freezer and several hours for stirring. While some ice cream recipes feature raw eggs, this one uses cooked eggs for peace of mind and thicker texture.
4 tablespoons green tea powder (matcha)
1 1/3 cups granulated sugar
6 egg yolks
1 1/2 cups milk
1 1/2 cups heavy cream
Combine the matcha with 4 tablespoons sugar in a small bowl and mix well.
In a different bowl, whip together the egg yolks and remaining sugar.
Heat milk in a small saucepan almost to the point of boiling, but do not let it boil. Remove from heat and slowly add several spoonfuls of milk to the matcha mixture. Mix well until it forms a smooth green paste, then slowly add the paste back into your saucepan with the rest of the milk, stirring well until combined.
Now slowly add the egg mixture to the saucepan. Heat until the mixture coats the back of a spoon, but do not let it boil. Remove from heat and strain the mixture through a fine sieve if desired. Let cool completely.
Whip your cream lightly and slowly add to the green tea mixture.
Put everything in your ice cream maker and go to town, OR use your freezer. First chill the mixture in your refrigerator for 2 hours, then move it to the freezer. As the mixture begins to freeze, ice crystals will form. Break them up to make a smoother ice cream by stirring vigorously with a wooden spoon every 30 minutes until the mixture is completely frozen.
Enjoy your fresh green treat after a meal, during sunset or any time of day.