Always Room for Ice Cream

Today is unfortunately the last day of July. That mean’s summer is ending, Fall is coming soon and National Ice Cream Month has come to a close. But wait, it’s not over yet. We still have today to celebrate. I admit, I did not make any ice cream today. I still have some strawberry and chocolate mint left. It’s just my husband and I and we try to be fairly healthy, so no more ice cream for us. However, just because we’re not able to make any more ice cream, doesn’t mean YOU should deprive yourself!

We just went out for sushi the other night and I topped the night off with some green tea ice cream. It reminded me (a) how much I love green tea ice cream and (b) how ridiculously easy it is to make. Ice cream in general is pretty easy. Sure, it might seem a bit intimidating at first, but once you get used to it, it becomes a household recipe. The difference between vanilla and green tea ice cream is that you steep tea leaves in the milk (step 1) before continuing to add the cream, eggs, etc.

This is a great recipe I’ve used from the Food Network on a number of occasions.

Green Tea Ice Cream

  • 8 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch salt
  • 1 1/2 cups whole milk
  • 1/2 cup loose green tea
  • 2 1/2 cups heavy cream

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.

BONUS: Once you master the green tea ice cream making process, what’s stopping you from steeping other teas or herbs into the ice cream to get the same result? Think earl grey ice cream, rose, basil–your options are limitless!

Tell me what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s