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Green Tea Ice Cream (Ice Cream Maker)

by Marilyn and Tanya Linton

Green Tea Ice Cream (Ice Cream Maker)

With Asian menus so popular these days, this dessert has begun to pop up everywhere. It’s a terrific ending after sushi or stir-fries. And, perfect for relaxing on a hot summer day!


2 cups  milk  500 mL

1 cup  whipping cream  250 mL

3 tbsp  green tea leaves or green tea with mint   45 mL

2  egg yolks

¾ cup  granulated sugar  175 mL

1 tbsp  cornstarch  15 mL

1. In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Remove from heat. Stir in green tea leaves and let stand for 10 minutes.

2. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Whisk in cornstarch. Gradually whisk in cream mixture.

3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.

4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.


Get more Ice Cream recipes in 125 Best Ice Cream Recipes

Marilyn Linton & Tanya Linton


Ice Cream Makers