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(Makes about 1 quart.)
Ingredients:
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1 12-oz. can of evaporated milk.
1/2 cup of sugar.
3 fruit flavored tea bags. (You can find more traditional fruit flavored tea here.)
1/2 pint of whipping cream.
1/2 teaspoon of vanilla.
Candied ginger (optional).
Preparation:
1. In a medium saucepan cook and stir the evaporated milk and sugar over medium heat until sugar is dissolved. Continue heating mixture just until it comes to a simmer. Remove from heat.
2. Add tea bags. Let stand for 3 to 5 minutes. Remove tea bags, squeezing liquid from bags.
3. Cover and refrigerate for 2 hours or until well-chilled. Stir in the cream and vanilla.
4. Freeze in a 1-quart ice-cream freezer about 20 minutes or for time recommended by manufacturer's directions.
5. Transfer from freezer to a chilled bowl, cover tightly and allow to firm up in a freezer for at least 4 hours. To serve, scoop into bowls, top with candied ginger.
Taste the tea-milk mixture after steeping. If the flavor is not strong enough, add another tea bag and steep 3 minutes more.
To use loose tea: Add 3 tablespoons of loose tea to the hot milk mixture; let it stand for 5 minutes. Strain through fine-mesh strainer, pressing liquid from the leaves.
And with your ice cream, you could always add a bit of chocolate sauce with it...
A highlight at a sushi dinner could be a white bowl with several scoops of a delicious green tea frozen treat. Remember, "There's always room for ice cream!"
A Green tea frozen treat with matcha powder:
Ingredients:
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2 cup of cream.
2 cup of milk.
3/4 cup of sugar.
1/4 cup of matcha.
1/4 teaspoon of salt.
4 eggs.
Special equipment: an ice cream maker.
Preparation:
1. Place all the ingredients in a medium saucepan and heat slowly over medium low heat, stirring constantly, until it begins
to thicken. How thick? It will begin to resist the spoon, but still be very liquid. Imagine mixing heavy latex paint. It
should be that thick. Scrape down the sides and bottom as you stir. If you fail to keep the mixture circulating, it will
cook unevenly and you'll end up with bits of scrambled egg!
2. Pour the mixture through a fine mesh strainer into a bowl, especially if a few lumps formed (a few might form).
3. Cool in the fridge for 2-3 hours, then freeze in an ice cream maker according to manufacturer's instructions.
Extra notes:
Matcha is a green tea powder, traditionally used in Japanese tea ceremonies, that can be found in specialty tea shops and larger Asian groceries.
The proportions in the ingredient list above will give you a fairly aggressive tea flavor for your frozen treat. Reduce the
matcha to as little as two tablespoons for a more delicate approach. (It really depends on what your taste buds like!)
The eggs make the mixture richer and smoother. You may find that you prefer the lightness of egg-less versions.
Here is another green tea ice cream recipe, try both and see which fits your taste better. After all, we all have different
taste buds!
Ingredients:
-
3/4 cup of milk.
2 egg yolks.
5 tablespoons of sugar.
3/4 cup of heavy cream.
1 tablespoon of matcha green tea powder.
3 tablespoons of hot water.
Preparation:
1. Mix hot water and green tea powder together in a bowl and set aside.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
5. When the mixture is thickened, remove the pan from the heat.
6. Soak the bottom of the pan in ice water and cool the mixture.
7. Add green tea in the egg mixture and mix well, cooling in ice water.
8. Add whipped heavy cream in the mixture and stir gently.
9. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.
