Green Tea Ice Cream
Published by Houghton Mifflin Harcourt
Green tea ice cream, called maccha ice cream in Japan, takes its name from the expensive green tea powder used in traditional tea ceremonies. But I find that bags of green tea from a large commercial producer also give you an enormous green tea flavor—if you use enough tea bags. In fact, the following recipe makes the best green tea ice cream I’ve ever tasted.
You need to start this the day before.
The tea I used to make this recipe was Celestial Seasonings green tea, available in most supermarkets.
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party
Dietary Considerationegg-free, gluten-free, halal, high-calcium, kosher, low sodium, peanut free, soy free, tree nut free, vegetarian
Equipmentice cream maker
Taste and Texturecreamy, herby, rich, sweet, umami
Type of Dishice cream
- 2 cups half and half
- 1 cup heavy cream
- 1 cup sugar
- 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- 20 green tea bags (see Note)
Combine the half-and-half and the heavy cream in a medium saucepan and bring just to a simmer over medium-high heat, taking care to prevent the liquids from boiling over.
Turn off the heat and immediately add the sugar and salt, stirring briefly to dissolve. Stir in the vanilla and the tea bags and let the mixture cool to room temperature, occasionally stirring and gently pressing on the tea bags to help extract their flavors. When cooled, store the mixture (including the tea bags), tightly covered, in the refrigerator overnight.
The following day, pass the mixture through a sieve set over a bowl, gently pushing on the tea bags to release their liquid. Tear open one of the spent tea bags; remove ¼ teaspoon of loose tea leaves, and stir them into the ice cream base. Freeze in an ice cream maker according to the manufacturer’s instructions.
2005 David Rosengarten