We are having a wedding in the family this weekend. My husband’s niece Sarah is getting married and we are all very excited. My husband’s family flew in from all over the country. It is great to have everybody gathered in one place here in Colorado. I find it especially nice seeing my kids with their cousins, aunts, uncles and their grandparents. They are having such a special time too. Thank you Sarah and Lexi!
On Sunday afternoon my husband’s family will be over at our house. Unfortunately I won’t have time to prep a home cooked meal and we are just planning on serving pizza and beer. I feel bad about the meal choice but there’s so much going on this weekend that I barely have time to get the house ready much less cook for anybody. For dessert we decided on ice cream. We bought several varieties of our favorite organic brand. Hopefully everybody will enjoy the company and not judge my cooking skills by this meal.
Earlier in the week my daughter asked me to prepare some homemade green tea ice cream for her. I wish I would have made lots to share with our family, but it’s all gone now. It is one of David Lebovitz’s recipes from his book The Perfect Scoop. I had never tried green tea ice cream and wasn’t sure what to expect, but I have to say that I was pleasantly surprised. Like David mentions in his book, the green tea powder, also called matcha, has a slightly pungent yet powerful taste. What really gets you attention with this green tea ice cream is the color. Through the frothing of the ice cream base the green tea gets an even more intense green color. I think it is extremely beautiful.
I found matcha at my local Whole Foods store, but you can also order it online. Just get the baking/ cooking grade which works really well in this green tea ice cream recipe.
| David Lebovitz's Green Tea Ice Cream | | Print |
- 1 cup (250 ml) whole milk, (Kirsten used 2%)
- ¼ cup (150 g) sugar
- pinch of salt
- 4 teaspoons matcha (green tea powder)
- 6 large egg yolks
- Use a medium sauce pan and heat the milk, sugar, and salt.
- In a large bowl mix whisk the matcha and the heavy cream.
- Whisk the egg yolks in a separate bowl and slowly add the warm milk mixture. Pour the mixture back into the sauce pan and heat (while stirring the whole time!) until the mixture has a thicker consistency that covers the back of a wooden spoon well. Don't let it boil or you will have scrambled eggs mixed with your milk!
- Set a strainer on top of the matcha cream mix and pour the egg mix through it.
- Whisk very vigorously until the ice cream base turns frothy and the green tea powder is fully dissolved.
- Cool over an ice bath and set in the fridge for a few hours.
- Freeze in your ice cream machine according to the manufacture's instruction.
{ 7 comments }
Thanks for posting!
I have the mix chilling in the refrigerator right now. 🙂
Can’t wait to have this for dessert tonight.
Refreshing and perfect for summer!
Just wondering …. Would it work with almond milk?
Karen, I doubt it, since it has a thinner consistency.
This ice cream is so stunning, I love the colour..I’m sure it’s delicious too.
Have a great day
Hello. You didn’t mention the amount of the heavy cream. many thanks
Thank you for this recipe Kirsten. I had some at a restaurant awhile back and have been meaning to look for a recipe. Will be trying this one.
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