Green Tea Ice Cream

Creamy ice cream blended with the vibrant, earthy flavor of green tea. A refreshing twist that’s both rich and revitalizing.

Ingredients:

• 1 heaping teaspoon green tea leaves
• 1 cup cold spring water
• 5 large egg yolks
• ¾ cup sugar
• 1 cup half and half
• 2 cups whipping cream
• 1 ½ teaspoons vanilla
• ½ teaspoon freshly grated lemon zest, pinch of freshly ground nutmeg
  

Recipe:

• Brew tea leaves in cold spring water for about 30 minutes to best extract the green tea flavor. Remove leaves; cover and refrigerate. Whisk the egg yolks in a medium-size saucepan until creamy yellow, then add the sugar a little bit at a time, whisking slowly. Set aside. In a small saucepan, combine the half and half with 1 cup of the whipping cream, stirring gently with a wooden spoon. Cook over low heat just until tiny bubbles form around the edge of the inside of the pan. Reduce the temperature and cook about 10 minutes, continuing to stir. Next, combine the egg mixture with the cream. To avoid curdling the eggs, pour the hot cream mixture into the egg yolks very slowly, cooking over low heat. Stir in the vanilla. Allow to cool slightly, then pour into a large glass bowl, cover with plastic wrap, refrigerate for about 4 hours. Remove the chilled mixture from the refrigerator. Stir in the chilled tea liquor, lemon zest, and nutmeg. Beat the remaining cup of whipping cream into stiff peaks and gently fold in to chilled mixture. Pour into an electric ice cream maker and freeze, following manufactures directions.

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