Green Tea Ice Cream Recipes

GREEN TEA ICE CREAM SANDWICHES

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

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 small saucepan, combine the sugar and water and stir over low heat until the sugar melts. Simmer 5 minutes longer, then stir in the rice wine. Remove from heat.
• In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
• Stir in the milk and half and half. Chill.
• When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth. Transfer to a container and freeze for an hour or two to firm it.

GREEN TEA ICE CREAM

Steps:

• Spoon 1/2 cup of the ice cream into each of 4 cedarwood boxes and serve.

GREEN TEA ICE CREAM

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.

GREEN TEA ICE CREAM

Steps:

• In a medium bowl, mix matcha powder and hot water and set aside.
• In a saucepan, mix together egg yolks and sugar. Then gradually pour in milk, mixing well. Place saucepan over low heat and stir mixture until it thickens. Remove thickened mixture from the heat and let cool.
• Transfer cooled egg mixture to a large bowl, and add matcha mixture. Mix well. Gently stir in whipped double cream.
• Pour this ice cream batter into an ice cream maker and churn for 20 minutes. Place in a plastic container and freeze for at least 2 hours. Remove mixture from freezer, stir well, and re-freeze for another 2 hours.
• Remove again from freezer to stir thoroughly, and then replace the ice cream to freeze for a final 8 hours, or overnight ( until completely set). The multiple freezing help create a creamier texture.
• Once ice cream is set, add 2-3 scoops to a serving bowl and drizzle with fudge sauce. Decorate with cherries and wafer biscuits to serve.

NELI'S GREEN TEA ICE CREAM

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.

MATCHA GREEN TEA ICE CREAM

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.