Green Tea Ice Cream

Yesterday I had a major kitchen flop.  It happens to the best of us I suppose.  Now, this was not an, oh, the cookies are a little burnt on the bottom-flop.  I’m talking about a, wow, the cookies spread out in the oven and turned into large cookie puddles that taste like a puddle-flop.  And it had nothing to do with cookies.  Well, kind of.   I was making my first attempt at fudge, and I picked chocolate chip cookie dough fudge: 1. Because it sounds amazing and 2. Because Luke loves all things cookie dough, so it was promised to him as a late Christmas present.

Oh well.  I did try my best to make it work, but sadly that fudge was having none of it.  What should have been firm, solid bricks of fudge turned out looking and feeling like moon sand.  It does taste good though, so my thought is to attempt to salvage it by stirring it into vanilla ice cream.  It makes a good ice cream topping, I know that much for sure, but what else can you do with cookie dough flavored moon sand?  For the record, I’m always ok with a flop as long as it tastes good.  I don’t care how awful it looks if it makes my tummy happy.

However, I’m not so sure if failed cookie dough fudge sand would taste so great on green tea ice cream.  This flavor definitely stands on its own, though maybe so chocolate syrup would be good. I do enjoy the chocolate/green tea combo.  I once made a chocolate-green tea swirled bundt cake for a dinner party.  One of the people at the party called it “dirt.”  It still tasted good though….

Anyway, this ice cream is one of the loveliest shades of green I’ve ever seen.  It’s smooth, creamy and has the wonderful tastes and nutritional benefits of green tea…plus cream and sugar.  A detail.  I always seem to order green tea mochi ice cream at sushi restaurants, so I was so pleased to finally make my own!  Luke wouldn’t touch this, as he’s not a fan of green tea, so I got it all to myself 🙂  But you can make it to share.


Green Tea Ice Cream

Adapted from Annie’s Eats

1 cup whole milk
¾ cup sugar
Pinch of salt
2 cups heavy cream
4 tsp. green tea powder (matcha)
6 large egg yolks

Combine the milk, sugar and salt in a medium saucepan.  Heat over medium heat until warmed through.  Meanwhile pour the heavy cream into a large bowl and whisk in the matcha.  Set a fine mesh sieve over the bowl.

In a separate medium bowl, whisk the egg yolks until smooth.  Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks.  Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly (it will register 170-175˚ F on an instant read thermometer).   Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture.  Whisk the mixture vigorously to dissolve the green tea powder.  Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions.


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