Best Green Tea Ice Cream Recipes

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

GREEN TEA MOCHI ICE CREAM

Steps:

• Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
• Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
• Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
• Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
• Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
• Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
• Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

GREEN TEA ICE CREAM

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

GREEN TEA ICE CREAM

Steps:

• Regular Version: Place tea bags and boiling water in a cup.
• Let steep for 5 minutes.
• Gently squeeze tea bags into water and discard.
• Blend tea and sugar.
• Allow liquid to cool.
• Stir in Half& Half and cream.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill mixture according to the manufacturer's directions for your machine.
• (Mixing/chilling time is usually about 30 minutes).
• Diet Version: Follow steps#2, 3& 4 for regular version (see above).
• Allow liquid to cool.
• Stir in"Equal" and milk.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill the mixture according to the manufacturer's directions for your machine.

NELI'S GREEN TEA ICE CREAM

Steps:

• Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
• Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.

GREEN TEA ICE CREAM

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

GREEN TEA ICE CREAM

Steps:

• In a small saucepan, combine the sugar and water and stir over low heat until the sugar melts. Simmer 5 minutes longer, then stir in the rice wine. Remove from heat.
• In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
• Stir in the milk and half and half. Chill.
• When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth. Transfer to a container and freeze for an hour or two to firm it.

TOFU GREEN TEA ICE CREAM

Steps:

• Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.
• Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.

MATCHA GREEN TEA ICE CREAM

Steps:

• Lightly whisk egg yolks in a pan.
• Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
• When the mixture thickens, remove from the heat.
• Soak the bottom of the pan in ice water and cool the mixture.
• Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
• Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.

123 GREEN TEA ICE CREAM

Steps:

• Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.

GREEN TEA COCONUT MILK ICE CREAM (LOW-GI)

Steps:

• In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
• Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
• When the liquid is cooled, chill it in the freezer for 30 minutes.
• Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
• If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
• Infuse love and serve or store in the freezer.

GREEN TEA ICE CREAM

Steps:

• In a medium bowl, mix matcha powder and hot water and set aside.
• In a saucepan, mix together egg yolks and sugar. Then gradually pour in milk, mixing well. Place saucepan over low heat and stir mixture until it thickens. Remove thickened mixture from the heat and let cool.
• Transfer cooled egg mixture to a large bowl, and add matcha mixture. Mix well. Gently stir in whipped double cream.
• Pour this ice cream batter into an ice cream maker and churn for 20 minutes. Place in a plastic container and freeze for at least 2 hours. Remove mixture from freezer, stir well, and re-freeze for another 2 hours.
• Remove again from freezer to stir thoroughly, and then replace the ice cream to freeze for a final 8 hours, or overnight ( until completely set). The multiple freezing help create a creamier texture.
• Once ice cream is set, add 2-3 scoops to a serving bowl and drizzle with fudge sauce. Decorate with cherries and wafer biscuits to serve.

GREEN TEA TUILES WITH MATCHA ICE CREAM

Steps:

• Sift together confectioners' sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight
• Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.
• Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.
• Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.

TROPICAL-FRUIT SKEWERS WITH GREEN-TEA ICE CREAM

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

STRAWBERRY ICE CREAM PROFITEROLES WITH GREEN TEA SAUCE

Steps:

• For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat.
• Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes.
• Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
• When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
• Preheat the oven to 400 degrees F.
• Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
• Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker's rack to cool completely, about 1 hour.
• For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
• Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
• For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
• Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
• Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.

GREEN TEA ICE CREAM

Steps:

• Spoon 1/2 cup of the ice cream into each of 4 cedarwood boxes and serve.

GREEN TEA ICE CREAM WITH MATCHA SAUCE

Steps:

• For the ice cream:.
• Lightly whisk egg yolks in a pan.
• Add milk and sugar in the pan and mix well.
• Put the pan on low heat and heat the mixture, stirring constantly.
• When the mixture has thickened, remove from the heat.
• Soak the bottom of the pan in ice water and cool the mixture.
• Mix hot water and green tea powder together.
• Add the green tea in the egg mixture and mix well, cooling in ice water.
• Add heavy cream in the mixture and mix well.
• Freeze the mixture in an ice cream maker, following instructions of the ice cream maker.
• For the Sauce:.
• Mix sugar and maccha green tea powder in a bowl.
• Add hot water in the bowl and stir well.
• Add heavy cream and until well combined.
• Serve over ice cream.
• Store in refridgerator.

GREEN TEA ICE CREAM SANDWICHES

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
• Preheat an oven to 300 degrees F and line a baking sheet with parchment paper.
• Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely.
• Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days.

GREEN TEA ICE CREAM

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

JENI BRITTON BAUER'S JASMINE GREEN TEA ICE CREAM RECIPE

Steps:

• Make Cherries:Put the cherries in a heatproof bowl. Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the syrup over the cherries and let cool to room temperature. Refrigerate until chilled (the cherries will keep for up to a month in the refrigerator).
• Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.
• Cook:Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the tea, and let steep for 10 minutes.
• Strain the milk mixture through a fine sieve, pressing on the tea leaves to extract as much cream as possible. Return to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
• Chill:Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
• Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy. Drain the cherries well.Pack the ice cream into a storage container, layering it with the cherries as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.