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Green Tea Ice Cream (Ice Cream Maker)
by Marilyn and Tanya Linton
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.
SERVES 4 TO 6
Get more Ice Cream recipes in 125 Best Ice Cream Recipes
Marilyn Linton & Tanya Linton
9780778800620