GREEN TEA ICE CREAM
Cool sake is traditionally served in these cedar boxes, but you can also use the boxes as "bowls" for green tea ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 1
Steps:
- Spoon 1/2 cup of the ice cream into each of 4 cedarwood boxes and serve.
MATCHA GREEN TEA ICE CREAM
This recipe uses real matcha powder. I created the recipe based on Ben and Jerry's® sweet cream base.
Provided by Jennifer
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
- Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
- Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
- Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
- Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 22 g, Cholesterol 131.1 mg, Fat 24.3 g, Protein 3.9 g, SaturatedFat 14.7 g, Sodium 52.5 mg, Sugar 20.3 g
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 SANDWICHES
We use the simple and brilliant no-churn method to make matcha ice cream. Jazz up regular potato buns with a little sesame and sugar to make these adorable little sandwiches that are perfect for tea time.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
- Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
- Preheat an oven to 300 degrees F and line a baking sheet with parchment paper.
- Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely.
- Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days.
JACKET POTATO: THE PSI (PEANUT SPRINKLE ICE CREAM) RECIPE BY TASTY
Here's what you need: sweet potatoes, cooking spray, kosher salt, maple syrup or cinnamon butter, pumpkin brittle, ice cream, rainbow sprinkle
Provided by Zee Myers
Categories Sides
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
- Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
- Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
- To the bowl with the scooped out potato, add maple syrup or cinnamon butter and stir until smooth. Spoon seasoned potato back into the skins.
- Top with peanut brittle, a scoop of ice cream, and garnish with rainbow sprinkles, to taste.
- Enjoy!
Nutrition Facts : Calories 133 calories, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, Sugar 13 grams
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
NELI'S GREEN TEA ICE CREAM
I have perfected this recipe and have used it to make green tea yogurt as well.
Provided by abgoesbuzz
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
- Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 18 g, Cholesterol 190 mg, Fat 26.3 g, Protein 5 g, SaturatedFat 15.6 g, Sodium 52.1 mg, Sugar 15.4 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
PEANUT ICE CREAM DELIGHT
A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce...no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour., For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour., For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool. , Drizzle over dessert. Cover and freeze for 2 hours or until firm.
Nutrition Facts : Calories 772 calories, Fat 48g fat (24g saturated fat), Cholesterol 103mg cholesterol, Sodium 434mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 10g protein.
GREEN TEA ICE CREAM WITH PEANUT SPRINKLE
Make and share this Green Tea Ice Cream With Peanut Sprinkle recipe from Food.com.
Provided by Olha7397
Categories Frozen Desserts
Time 20m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Heat milk with tea for 5 minutes just below a simmer. Whisk together egg yolks and sugar. Gradually whisk hot milk into egg mixture until all milk has been added. Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon. Strain and chill completely.
- Stir in cream and green tea powder and churn in an ice cream maker according to manufacturer's instructions.
- Spoon into a container and freeze until firm.
- Yield: 5 cups ice cream.
- Peanut Sprinkle:.
- Combine sugar and salt. Toss peanuts with egg white to coat. Pour sugar mixture over peanuts and combine well. Spread onto a parchment-lined baking sheet and let dry for at least 2 hours. Roughly chop peanuts.
- Peanuts will keep for up to 2 months in an airtight container.
- Yield: 1 cup peanuts.
- Chef Anna Olson.
Nutrition Facts : Calories 702.5, Fat 56.8, SaturatedFat 27.7, Cholesterol 370.6, Sodium 128.7, Carbohydrate 37.9, Fiber 1.8, Sugar 26.4, Protein 15.3
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