Friday, 27 July 2012

Green Tea Ice Cream

I've made ice cream in the past without a machine, and it was alright... with a few minor texture flaws. I've debated over this purchase for the past year because, honestly, is it all that necessary that I have an ice cream maker? Well now that I have one, let me tell you YES you do need it because it makes the most fantastic ice cream. Plus, with my sweet tooth I'd eat my money's worth in no time.

Let's do some simple math...My Cuisinart was 69.99+tax. So if a tub of green tea ice cream is $8 and it takes me $3.5[($0.5 yolks)+($.25 sugar)+($1.5 cream)+($.75 milk) +($.50 green tea powder)] to make it, then ($70/$4.5=15.5) the machine is justified after 16 batches! That's just an estimate but it makes me feel better about my splurges.

Green Tea is my dad's favourite ice cream flavour, thus it became mine as well. Whenever my dad craves something, I'll always beg him to for a chance to make it from scratch. This is no exception. I've never been able to get the recipe this perfect until now and I'm super excited to share it! 

Green Tea Ice Cream:
1 cup milk
1 cup heavy cream
(or substitute with 2 cups half-and-half)
1/2 cup of sweetener
4 egg yolks
( I used 1/4 cup sugar and 1/4 cup cane sugar)
1 tbsp vanilla
2 tbsp green tea powder
(or 8 green tea bags)
1/4 cup water

Dissolve the green tea powder in hot water or steep the tea bags in hot water.

Bring the milk and cream up to a simmer on medium heat. Do not let it boil.

 Beat the yolks with sugar until it becomes pale and fluffy. If you plan on using a hand whisk, be prepared to whisk for a while.



 I used 1/4 cup of cane sugar so I dissolved it in the milk and cream.
When the milk mixture comes to a simmer, temper the eggs with a little bit of milk. Pour the content back into the pot and cook for a bit longer. The mixture should reach 160 degrees Fahrenheit and it should become very thick. Add in the green tea mixture and pour back into your bowl. Cover with the plastic wrap directly pressed onto the surface of the custard and refrigerate over night.
Freeze your ice cream tub over night as well.

The next day, churn the ice cream mixture for 25 minutes. Transfer to a resealable container and freeze for another 2 hours.