This green tea ice cream, made with milk, sugar, cream, egg yolks, and matcha (green tea powder), is a traditional Japanese dessert and an elegant and refreshing surprise for family and company.
In the eminently reliable cookbook The Perfect Scoop, in which we happened upon this recipe, blogger and cookbook author David Lebovitz divulges that he’s always looking for an excuse to visit tea shops and stores that carry Japanese items. “They’re great for poking around,” says Lebovitz of these stores. It seems as though one of the items he has a hard time passing up is the Japanese green tea powder known as matcha, which has “a slightly pungent yet powerful taste,” explains Lebovitz. When churned into ice cream, though, its robust, uh, tea-ness gets smoothed by cream and sugar and its rather seaweed-like color turns a stunning sea green. Originally published May 31, 2007.–Renee Schettler Rossi
What's The Garnish In The Photo?
Talk about a stunning scoop of ice cream. Although we have to admit, we weren’t exactly certain about the provenance of that powdery dusting of … whatever is sprinkled atop the scoop. Turns out it’s kinako powder or toasted soybean flour. The pulverized bits offset the pale ice cream nicely, although should you seek a sprinkling of something a little easier to find, finely ground peanuts or pulverized toasted coconut are also quite fetching. That said, an embellishment is hardly essential on something this smooth, this nutty, this lovely.
Green Tea Ice Cream
- Quick Glance
- 20 M
- 20 M
- Makes 1 quart
Special Equipment: Ice cream maker
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Recipe Testers Reviews
Green tea ice cream is one of our favorite desserts to order in Japanese restaurants, so I loved finding this recipe. The directions work as they're written. However, I do have some hints. The general flavor and texture of the ice cream is very good. While the subtle flavor of the green tea might be good for some, my family prefers just a bit more flavor. You could up the amount of matcha by 1 to 2 teaspoons, although matcha is expensive so it would be understandable to use less of it. The subtle flavor is also in part due to the large quantity of cream, which could be reduced by a bit (1 1/2 C milk & 1 1/2 C cream) and still yield a nice, creamy texture. Whisking some of the sugar from the recipe to the yolks before tempering the hot milk into it will prevent a lot of the curdling. You can reduce the amount of yolks to 4. And straining is absolutely necessary for homemade ice cream, because even with the most careful attention to technique and temperature, it's hard to have a perfectly uncurdled mixture.