Recipe: Green tea ice cream
Total time: 25 minutes, plus freezing time
Servings: Makes about 1 quart
1 1/2 cups heavy cream
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons green tea powder
1/3 cup sugar
1. In a medium saucepan over medium heat, bring the cream, milk and salt to a bare simmer. Whisk in the green tea powder until dissolved. Meanwhile, in a medium bowl, whisk together the eggs and sugar.
2. Whisk 1 cup of the hot cream mixture into the egg mixture to temper the eggs, then slowly pour the eggs into the saucepan, stirring constantly with a wooden spoon. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard (it will be thick enough to coat the back of the spoon).
3. Immediately remove the pan from the heat and strain the custard into a medium bowl set over a bowl of ice water. Stir the custard until it is cold.
4. Freeze the custard in an ice cream maker until frozen, then transfer to an airtight container and freeze until hardened.
Each one-half cup serving: 269 calories; 6 grams protein; 15 grams carbohydrates; 0 fiber; 21 grams fat; 12 grams saturated fat; 198 mg. cholesterol; 115 mg. sodium.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.