Green Tea Ice Cream
With Asian menus so popular these days, this dessert has begun to pop up everywhere. It’s a terrific ending after sushi or stir-fries.
Serves4 to 6
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentice cream maker
Taste and Texturecreamy, herby, rich, sweet, umami
Type of Dishdessert, ice cream
- 2 cups (500 mL) milk
- 1 cup (250 mL) whipping (35%) cream
- 3 tbsp (45 mL) green tea leaves or green tea with mint
- 2 egg yolks
- ¾ cup (175 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Remove from heat. Stir in green tea leaves and let stand for 10 minutes.
In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Whisk in cornstarch. Gradually whisk in cream mixture.
Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
2008 Marilyn Linton and Tanya Linton