I have tried buying the japanese gree tea ice cream powder but it has a lot of sugar. Thought of grinding my own green tea but don't think the powder would be fine enough and I assume it would taste too terrible. Haven't tried it. Would this have worked? has anyone tried grinding gree tea leaves? does it work? does anyone have any green tea ice cream recipe? thanks in advance.
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3 responses so far ↓
1 emestevie // Feb, 2008
If you go to the japanese/korean market, they have green tea powder without sugar..
2 sedna // Feb, 2008
ingredients:
250ml milk
625ml cream
i vanilla bean, split in half lenthways
9 egg yolks
145g caster sugar
3 teaspoons matcha (green tea powder)
serves 4
pour milk and cream into saucepan with vanilla bean and bring just to boil. remove from heat and leave to infuse for 15mins.
put egg yolks in bowl with sugar and beat until creamy. slowly pou in milk mixture, whisking as you do so. Pour into clean saucepan and put over medium heat. Stir for 10 mins or until thick enough to coat back of spoon.
Put matcha in bowl and stir in enough of custard mixture to make paste.then add rest of custard and whisk until smooth. Strain through sieve and leave to cool slightly. Cover and refrigerate until cold, then churn in ice cream maker. Place in freezer.
If making by hand, freeze until frozen at edges then whisk to break ice crystals. Return to freezer and repeat at least twice more.
Green tea powder can be bought at specialist food stores or asian supermarkets. Best to get stuff imported. Or you could buy it on the internet.
3 jadryn8888 // Feb, 2008
2 cups (500 mL) milk
1 cup (250 mL)whipping (35%) cream
3 tbsp (45 mL) green tea leaves or green tea with mint
2 egg yolks
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) cornstarch
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 boll. 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.
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