STRAWBERRY-GREEN TEA SMOOTHIE
The combination of sweet strawberries, tangy lime and earthy mint and green tea makes this smoothie balanced and refreshing. It's packed with vitamin C and antioxidants, and if you keep green tea ice cubes in your freezer you can make it in a flash!
Provided by Food Network Kitchen
Time 2h10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
- Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry
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.
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.
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