GREEN TEA TUILES WITH MATCHA ICE CREAM
The sweet earthiness of matcha powder grounds this sophisticated take on an ice cream cone. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Sift together confectioners' sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight
- Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.
- Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.
- Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.
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 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.
GREEN TEA ICE CREAM WITH MATCHA SAUCE
Green tea ice cream is often served as a dessert in Japanese restaurants. Green tea ice cream is called maccha ice cream in Japan. Maccha is tea powder used in Japanese tea ceremonies. Posted for ZWT II '06
Provided by Cynna
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the ice cream:.
- Lightly whisk egg yolks in a pan.
- Add milk and sugar in the pan and mix well.
- Put the pan on low heat and heat the mixture, stirring constantly.
- When the mixture has thickened, remove from the heat.
- Soak the bottom of the pan in ice water and cool the mixture.
- Mix hot water and green tea powder together.
- Add the green tea in the egg mixture and mix well, cooling in ice water.
- Add heavy cream in the mixture and mix well.
- Freeze the mixture in an ice cream maker, following instructions of the ice cream maker.
- For the Sauce:.
- Mix sugar and maccha green tea powder in a bowl.
- Add hot water in the bowl and stir well.
- Add heavy cream and until well combined.
- Serve over ice cream.
- Store in refridgerator.
Nutrition Facts : Calories 571.8, Fat 48.3, SaturatedFat 29.5, Cholesterol 266, Sodium 79.5, Carbohydrate 31.6, Sugar 25.4, Protein 5.7
GREEN TEA MATCHA NICE CREAM RECIPE BY TASTY
Here's what you need: ripe bananas, almond milk, matcha powder, agave
Provided by Isabel Castillo
Categories Desserts
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, almond milk, matcha powder, and agave to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve topped with matcha powder.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 10 grams
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
MATCHA ICE CREAM
Serve these in Green Tea Tuiles. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine cream, milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) in a medium saucepan. Heat mixture over medium-high heat, stirring, until it just comes to a boil. Whisk in matcha. Remove from heat.
- Prepare an ice-water bath. Whisk together yolks and remaining 1/4 cup plus 2 tablespoons sugar in a medium bowl. Whisking continuously, add a ladle of the cream mixture in a slow steady stream; add another ladle of cream mixture, whisking to combine. Pour this mixture into remaining cream mixture in pan, whisking constantly; cook over medium heat until custard is thick enough to coat the back of a spoon and hold a line drawn, or registers 170 degrees on an instant-read thermometer, 5 to 7 minutes.
- Strain mixture through a fine sieve into a bowl set in the ice-water bath. Stir in corn syrup. Let stand until cold, stirring occasionally.
- Pour mixture into ice cream maker. Prepare according to manufacturer's instructions. Serve immediately, or transfer to an airtight container and freeze up to 3 days.
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