Green Tea Ice Cream
- Makes: 12 servings
- Yield: 1-1/2 quarts
- Prep 20 mins
- Freeze 9 hrs to 10 hrs
- Stand 20 mins
Look for matcha, or powdered green tea, at specialty stores or online. It looks a little like eye shadow and gives this ice cream its gorgeous color and subtle tea flavor.
half-and-half or light cream
matcha (100% natural powdered green tea)
Waffle or sugar cones
Creme filled rolled wafer cookies (optional)
- In a small saucepan heat 1 cup of the half-and-half just until it comes to a simmer; remove from heat. Stir in matcha. Let stand at room temperature 20 minutes.
- In a large mixing bowl, stir together remaining half-and-half, the sugar, vanilla and salt until sugar dissolves. Stir whipping cream and matcha mixture into the sugar mixture.
- Transfer mixture to a 9x9x2-inch baking pan. Cover with foil; freeze 3 to 4 hours or until partially frozen.
- Remove from freezer; break mixture into chunks and transfer to a chilled large bowl. Beat ice cream chunks with an electric mixer on low to medium-low speed for 2 to 3 minutes or until mixture is smooth. Return mixture to the cold 9x9x2-inch baking pan. Cover and freeze for 6 hours or until firm. Serve in chilled bowls and, if you like, garnish with cookies.
(Green Tea Ice Cream)Servings Per Recipe 12, Folate (µg) 4, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 71, Monounsaturated fat (g) 6, sodium (mg) 83, Potassium (mg) 105, iron (mg) 1, sugar (g) 25, Trans fatty acid (g) 0, vit. A (IU) 729, cal. (kcal) 23, Niacin (mg) 0, vit. C (mg) 1, pro. (g) 3, fiber (g) 0, carb. (g) 34, Thiamin (mg) 0, Fat, total (g) 20, Riboflavin (mg) 0, chol. (mg) 70, sat. fat (g) 12, Pyridoxine (Vit. B6) (mg) 0