GREEN TEA ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
GREEN TEA ICE CREAM
Steps:
- In a large bowl beat the egg yolks with the sugar and salt. Set aside.
- In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
- Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
- Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.
123 GREEN TEA ICE CREAM
Make this delicious green tea ice cream using ready made vanilla ice cream.
Provided by Alexandra
Categories Asian Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 15.8 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.1 mg, Sugar 14 g
GREEN TEA ICE CREAM
Reply to a "Request a recipe" post. This recipe can be adapted for your favorite teas or herb blends by substituting your favorite tea for the green tea. (Prep/Cook times do not include freezing time)
Provided by Dee514
Categories Frozen Desserts
Time 10m
Yield 1 Quart
Number Of Ingredients 9
Steps:
- Regular Version: Place tea bags and boiling water in a cup.
- Let steep for 5 minutes.
- Gently squeeze tea bags into water and discard.
- Blend tea and sugar.
- Allow liquid to cool.
- Stir in Half& Half and cream.
- Pour mixture into the chilling/mixing bowl of ice cream machine.
- Mix and chill mixture according to the manufacturer's directions for your machine.
- (Mixing/chilling time is usually about 30 minutes).
- Diet Version: Follow steps#2, 3& 4 for regular version (see above).
- Allow liquid to cool.
- Stir in"Equal" and milk.
- Pour mixture into the chilling/mixing bowl of ice cream machine.
- Mix and chill the mixture according to the manufacturer's directions for your machine.
Nutrition Facts : Calories 1771.5, Fat 120.6, SaturatedFat 75.2, Cholesterol 440, Sodium 410.1, Carbohydrate 152.1, Sugar 135.5, Protein 28.8
123 GREEN TEA ICE CREAM
Make this delicious green tea ice cream using ready made vanilla ice cream.
Provided by Alexandra
Categories Asian Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 15.8 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.1 mg, Sugar 14 g
GREEN TEA ICE CREAM
If your tired of regular old ice cream flavors and are looking for something different then this recipe could be for you. It is clean, refreshing and goes great after an Asian style meal
Provided by GingerlyJ
Categories Frozen Desserts
Time 5h30m
Yield 1 quart, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
- Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
- Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Nutrition Facts : Calories 274.6, Fat 21.4, SaturatedFat 12.3, Cholesterol 194.6, Sodium 128, Carbohydrate 16, Sugar 14.9, Protein 5.5
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