Green Tea Ice Cream

This is one of the recipes I found in my draft folder that had never been published. It was from one of the themed dinners we used to do with our friends, Chris and Tracie. I posted the other recipes from this meal back in 2015 (!!!) but not this one. I wish I knew why. It was an Asian-inspired meal and we made: Pork and Shrimp Dumplings, Fried Rice, someone brought sushi and someone else brought some sort of meat dish. Forgive me, it’s been 4+ years.

This is what I wrote at the time:

One of T’s contributions to our Asian meal was Green Tea Ice Cream. I’ve never had it before and couldn’t wait to try it.

Asian night
(all photos by T. Casey)

Just look at that color – I love it!

Asian night

Green Tea Ice Cream
As seen on Annie’s Eats
Yield: about 1 quart

1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks

Combine the milk, sugar and salt in a medium saucepan. Heat over medium heat until warmed through. Meanwhile pour the heavy cream into a large bowl and whisk in the matcha. Set a fine mesh sieve over the bowl.

In a separate medium bowl, whisk the egg yolks until smooth. Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks. Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly (it will register 170-175˚ F on an instant read thermometer). Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture. Whisk the mixture vigorously to dissolve the green tea powder. Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions.