Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 4 green tea bags
- 6 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the cream, milk, honey, and green tea bags over medium heat until it reaches a simmer. Remove from heat and let steep for 10 minutes.
2. In a separate bowl, whisk together the egg yolks and salt until pale and frothy.
3. Remove the green tea bags from the cream mixture and return to a simmer.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
5. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the back of a spoon (around 170°F).
6. Strain the mixture through a fine-mesh sieve into a clean bowl.
7. Chill the mixture in the refrigerator for at least 4 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
5. Temperature:
Simmer the cream mixture until it reaches 170°F.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 350
Fat: 28g
Carbohydrates: 21g
Protein: 5g
Sodium: 105mg
Sugar: 19g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- If you don't have green tea bags, you can use loose leaf green tea or matcha powder instead.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- Add chopped nuts or chocolate chips to the ice cream before freezing.
- Swirl in some raspberry or strawberry jam for a fruity twist.
- Add a splash of vanilla extract for extra flavor.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent them from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow container and stirring every 30 minutes until it reaches a scoopable consistency.
Storage instructions:
Store the ice cream in a covered container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with a drizzle of honey or a sprinkle of green tea powder.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Sliced almonds
Pairings:
- Fresh fruit, such as sliced strawberries or peaches
- Shortbread cookies
- Green tea or jasmine tea
Suggested side dishes:
- Fresh fruit salad
- Matcha or green tea cookies
- Coconut macaroons
Troubleshooting advice:
- If the ice cream turns out icy or grainy, it may be due to over-churning or not chilling the mixture enough before churning.
- If the ice cream is too soft, it may need to freeze for longer.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream at a safe temperature (below 0°F) to prevent bacterial growth.
Food history:
Green tea ice cream is a popular dessert in Japan and other Asian countries, where green tea is a staple beverage.
Flavor profiles:
This ice cream has a creamy and sweet flavor with a subtle hint of green tea.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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Taste: Sweet, Creamy, Honey, Tea, Honey-Flavored, Tea-Infused