Green Tea Ice Cream





2 cups milk
1 tbsp. loose green tea
6 egg yolks
1/2 cup sugar
2 cups whipping cream
1-1/2 tbsp. Japanese green tea powder


Heat milk with tea for 5 minutes just below a simmer. Whisk together egg yolks and sugar. Gradually whisk hot milk into egg mixture until all milk has been added. Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon. Strain and chill completely.

Stir in cream and green tea powder and churn in an ice cream maker according to manufacturer's instructions.

Spoon into a container and freeze until firm.

Yield: 5 cups ice cream.


For an exotic and sophisticated dessert, serve Peanut Sprinkle over a bowl of Green Tea Ice Cream.

2 tbsp sugar
dash salt
1 cup roasted, unsalted peanuts
2 tsp egg white

Peanut Sprinkle:

Combine sugar and salt. Toss peanuts with egg white to coat. Pour sugar mixture over peanuts and combine well. Spread onto a parchment-lined baking sheet and let dry for at least 2 hours. Roughly chop peanuts.

Peanuts will keep for up to 2 months in an airtight container.

Yield: 1 cup peanuts

Chef Anna Olson

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