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.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
freeze:
9 hrs
stand:
20 mins
total:
9 hrs 40 mins
Servings:
12
Yield:
1-1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

23 calories; fat 20g; cholesterol 70mg; saturated fat 12g; carbohydrates 34g; mono fat 6g; poly fat 1g; sugars 25g; protein 3g; vitamin a 728.9IU; vitamin c 0.6mg; riboflavin 0.1mg; folate 4mcg; vitamin b12 0.2mcg; sodium 83mg; potassium 105mg; calcium 70.7mg; iron 0.7mg.
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