How to Make Green Tea Ice Cream
Want to learn how to make green tea ice cream? This was soooo good! My Japanese wife kept bugging me to make it. So I found a recipe and modified it to be less sweet. I used my Cuisinart® ICE 30BC Ice Cream Maker (which is awesome by the way). It's very easy to use and it's stainless steel finish looks great on the counter top. When the ice cream first came right out of the ice cream maker we served a little soft serve style, but it was much, much better after placing it back into the freezer for a while. It came out so creamy and silky smooth. It still was too sweet for my wife even so I ended up liking more than she did. I ate it all, ok I devoured it.
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Green tea ice cream recipes are made with three different variations of green tea: 1) green tea powder (Matcha powder- this is what Starbucks uses to make their Green Tea Frappuccino), 2) Loose tea leaves, 3) tea bags. She always talks about the matcha powder, how she would love to get some to make homemade frappuccinos, but it is difficult to find. You can buy it online (at Nuts.com currently for only 5.99 per lb.) or perhaps in some Asian supermarkets, but I wanted to make the ice cream right away so I decided on the green tea bags. I was concerned it wouldn't pack the flavor as the other two, but I was very pleasantly surprised. The green tea infused very well into the milk and came out great.
If you have any Japanese friends suprise them with this recipe, but save some for yourself. You will like it. I didn't know what to expect, but I really liked it. Just one heads up. It takes time to make. You will need to at least parts of two days to finish it. First you leave the tea infused milk overnight and then the next day you cool the custard base in the fridge for a few hours. IT'S WORTH IT though.
Green Tea Ice Cream Recipe
- 1 1⁄2 Cups Milk
- 6 Green Tea Bags
- 1 1⁄2 Cups Heavy Cream
- 5 Egg Yolks
- 1⁄2 Cup Sugar
- 2-3 Drops of Green Food Coloring
Directions to make Green Tea Ice Cream
- Freezer Bowl. Place your ice cream maker freezer bowl overnight first.
- Heat Milk and Tea Bags. Warm up milk over medium heat in a medium-sized saucepan until steams and bubbles form around the sides of the pan, about 5 minutes. Remove from the heat and drop in the tea bags in the hot milk (make sure they are completely under the surface). Pour mixture into a small bowl then cover and refrigerate for at least 4 hours or overnight.
- Ice Bath. Create an ice bath with two heat-proof bowls (you will need this to be ready for one of the next few steps). Place ice and water half way up the larger bowl on bottom and put the smaller bowl inside this bigger bowl.
- Prepare Egg Yolks Mixture. Remove tea flavored milk from fridge. Push down on bags to squeeze out all trapped liquid then take the bags out and discard them. Next whisk the egg yolks, sugar and 1/2 cup heavy cream until the sugar dissolves and set aside.
- Make the Custard Base for your Green Tea Ice Cream. Combine the tea flavored milk and measure one cup of the heavy cream. Cook mixture over medium heat and slowly bring to a boil until starts to slightly steam and bubbles form on side of pan. Remove 1/2 cup of the hot milk and cream and slowly pour into egg yolk mixture while blending with an electric mixer on low speed. Once well blended pour this egg mixture back into the saucepan with the milk and cream to help temper it (cool it down). Stir.(Here's the most important part) Cook over medium-low heat while constantly stirring with a wooden spoon. Scrape the sides and bottom of the pan so the mixture does not burn. Keep stirring until you can coat the back of the wooden spoon and it does not run off. Pass your finger through the middle of the coating and if it does not fill in right away it is ready for the next step. (DO NOT OVERHEAT the mixture or you will scald it. It is better to heat up slowly. Every stove is different and may heat faster than others.)
- Cool Heated Custard Base in Ice Bath and Return to Refrigerator. Immediately pour the hot liquid from the saucepan into the top smaller bowl of the ice bath. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours.
- Green Food Coloring and Time for the Ice Cream Maker. Remove custard from refrigerator and stir in the green food coloring. Then follow the instructions for your particular ice cream maker. (In my case for my Cuisinart ®ICE 30 BC I would remove the freezer bowl from the freezer that had been sitting there overnight, placed the bowl into the ice cream maker base, poured the custard mix inside, dropped in the mixing paddle, placed the cover on top and turned the machine on for 25 to 30 minutes. The custard base begins to freeze within minutes on the sides and soon throughout the entire bowl.)
- Soft Serve Style (or Back to the Freezer to Make Creamy). Once finished turn off machine and scoop ice cream into an airtight plastic container. Serve right away for soft serve style (not exactly the same style as soft serve ice cream you buy, you would need a soft serve ice cream machine). For creamier results place in freezer for 2-3 hours or overnight. Ice cream begins to set after being in the freezer for a while and will taste outstanding.
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