My youngest son just loves homemade Green Tea Ice Cream. Often, I bake cakes and cookies with green tea then call up my boys to tell them what awaits when they get here. My sons are all grown now and live on their own in cities far from home. But one thing is certain, when they know I’m making their favorite dishes or desserts, they come back home in a jiffy.
When I made this homemade Green Tea Ice Cream my younger son was home visiting. He watched me cook the custard base, then churn it. Eventually, he wanted to learn how to make it, too so he asked lots of questions. He has baked me Green Tea Cake, by hand, with no cake mixer so he was familiar with the process I was doing right before his eyes.
Matcha green tea powder is a staple in my kitchen. The gentle, light herbal flavor has stuck to our senses. My son enjoyed green tea so much when we visited Hawaii a few years ago. Later he took cupfuls upon cupfuls when he was in college. After he graduated from college, the green-tea love did not wane. When we visited Japan over a year ago, my son gravitated towards green tea even more.
Fortunately, I got some help in the kitchen for the dessert department. Friends sent me this new cookbook ‘Scoop Adventures” by Lindsay Clendaniel. It is a wonderful resource for homemade ice cream. Scoop after scoop of wondrous flavors and recipes are featured. You’ll be inspired as I was to make Mango Ice Cream, Ube (Purple Yam) Ice Cream, Lemongrass Gelato and this gorgeous Green Tea Ice Cream.
The author described her ice-cream love so vividly in the book’s introduction “Whether you read this cookbook from cover to cover, flip through and pick recipes, you will find a recipe to suit every taste.” And like the author said, ‘be sure to share your ice cream.’
That’s just what I did. My son had a hard time leaving home after he enjoyed a bowlful of the green tea ice cream. He said it was a nice balance to the big meal I just cooked. He wanted to bring some back to his apartment but because it was going to melt, he did the next best thing by telling me “I’ll be back soon. Keep this in the freezer for me.”
Green Tea Ice Cream
- 1½ cups whole milk, divided
- 1 Tablespoon cornstarch
- 1¾ cups heavy cream divided
- 2 Tablespoons matcha powder
- ⅔ cup granulated sugar
- 1/8 teaspoon salt
- Prepare the base by filling a large bowl with ice water. Separately, in a small bowl, combine 2 tablespoons milk with the cornstarch. Whisk this mixture quickly till it gets thick and set aside on top of the ice water. In a separate small bowl, add ½ cup of the cream and the 2 tablespoons matcha green tea powder. Mix well to incorporate the matcha powder into the milk. Set this milk-matcha aside.
- In a medium saucepan, over medium heat, combine the remaining milk with the 1 and ¼ cups heavy cream and sugar. Bring the milk mixture to a low boil. Cook around 3 minutes more for the sugar to dissolve.
- Let the milk mixture cool down and set it aside on the counter. Slowly stir in the cornstarch mixture. Blend the cornstarch mixture well till no lumps remain. Return the stockpot with this mixture to the stove top. Over medium high heat, cook for 1 minute more till it thickens. Very slowly pour the hot milk mixture into the cream/matcha combination. Add the salt and whisk together. Cover this milk mixture and chill for at least 4 hours or overnight.
- The next day pour the ice cream base into an ice cream maker and churn according to the directions of the machine. When ice cream base is properly churned, transfer to an air tight container suited for the freezer. Freeze at least 6 hours or overnight.
- Cook’s comments : Matcha green tea powder can be found in Asian markets or some major department stores, big supermarkets with larger inventories (see ethnic aisles), or else through online sources like Amazon. A large carton can can be quite expensive, but the powder is very potent and heavily concentrated with flavor, so it goes a long way when one uses a tablespoon at a time for baking or a teaspoon for a cup of tea.
- Recipe Notes: If you do not have an ice cream maker, the author shows how you can still make this ice cream or any flavor manually.
- Disclosure : I was not paid to review this cookbook. It was a gift from the publisher. But I recommend it as a good resource for making homemade ice cream. It is complete with techniques, tips and a large selection of flavors and ice cream recipes, whether you own an ice cream maker or not. "Scoop Adventures The Best Ice Cream of the 50 States" by Lindsay Clendaniel (Page Street Publishing) is available where most books are sold or online.
- Author's note: In "Scoop Adventures", Lindsay Clendaniel, the author was inspired by Dave's Hawaiian Ice Cream in Oahu, Hawaii for this recipe.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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