If you're familiar with my blog, then you know that I recently got my hands on the KitchenAid ice cream maker attachment. I've had fun this month (which just happens to be National Ice Cream month) testing different recipes, to my husband's delight. Honestly, it's been so hot this last week in New York that we're both delighted to have a frozen treat within arm's reach!
Green tea ice cream has always been a favorite of mine - I love the slight bitter but fragrant flavor of the tea mixed with the sweetness of the sugar and cream. It's a natural combination - tea and milk, so even in this crazy summer heat, you can enjoy a cup of your favorite tea.
For this recipe, I used matcha/green tea powder that I purchased at a Chinese grocery store. However, if you cannot get your hands on any, try steeping a few bags of your favorite green tea in the cream for a few minutes before adding the sugar. The color probably won't be the same in the end, but the flavor should come quite close. Serve the green tea ice cream with some mangoes and drizzled with sweetened condensed milk - I promise, you won't be disappointed!
P.S. If green tea is not your cup of tea, you can also check out this recipe for earl grey tea ice cream on my blog.
Green Tea Ice Cream
2 cups half and half
3 tablespoons matcha/green tea powder
½ cup sugar
pinch of salt
In a large sauce pan, whisk together the half and half, green tea powder, sugar and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat. Refrigerate the mixture until completely chilled. Churn for 15-20 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for another two hours before serving.
: Adapted from live love pasta, & The Perfect Scoop by David Lebovitz