Thank you, Erin, for allowing me to spread a little of the ice cream love over here at Big Fat Baker. It’s been a pleasure getting to know Erin the past several months – she was one of the first foodie friends I met from Foodbuzz, as well as one of the first people who tried a recipe I posted. Erin is a sweetheart and a talented baker. Thanks again for having me here! Now onto the ice cream…
If you’re familiar with my blog, then you know that I recently got my hands on the KitchenAid ice cream maker attachment. I’ve had fun this month (which just happens to be National Ice Cream month) testing different recipes, to my husband’s delight. Honestly, it’s been so hot this last week in New York that we’re both delighted to have a frozen treat within arm’s reach!
Green tea ice cream has always been a favorite of mine – I love the slight bitter but fragrant flavor of the tea mixed with the sweetness of the sugar and cream. It’s a natural combination – tea and milk, so even in this crazy summer heat, you can enjoy a cup of your favorite tea.
For this recipe, I used matcha (green tea powder) that I purchased at a Chinese grocery store.
However, if you cannot get your hands on any, try steeping a few bags of your favorite green tea in the cream for several minutes before adding the sugar. The color probably won’t be the same in the end, but the flavor should come quite close. Serve the green tea ice cream with some mangoes and drizzled with sweetened condensed milk – I promise, you won’t be disappointed!
P.S. If green tea is not your cup of tea, you can also check out this recipe for earl grey ice cream on my blog.
Green Tea Ice Cream
- 2 cups half and half
- 3 tablespoons matcha/green tea powder
- ½ cup sugar
- pinch of salt
- In a large sauce pan, whisk together the half and half, green tea powder, sugar and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat.
- Refrigerate the mixture until completely chilled.
- Churn for 15-20 minutes in ice cream maker, according to manufacturer’s instructions. (Or you can attempt to make it by hand like I did with the mango ice cream.)
- Transfer into a container and freeze for another two hours before serving.
Thank you Lilly for stopping by today and teaching us how to make your delicious green tea ice cream. I am dying to get an ice cream maker so I can start experimenting with flavors and ingredients.
Please stop by Lilly’s wonderful blog Sweets by Sillianah and check out her amazing recipes and beautiful photography. You should also…