Green Tea Ice Cream | Scoop Adventures Cookbook Giveaway

This Green Tea Ice Cream has a lovely herbal sweetness. The color and flavor come from matcha, a bright green powdered tea.

If I had to pick a favorite dessert, it would be ice cream. It also reminds me of my dad, who loved having a big bowl of ice cream. I think he probably had ice cream just about every day (at least in my memory).

When my dad talked about growing up, he would talk about his favorite ice cream parlor, Fosselman's in Alhambra, California. Amazingly, that place is still there and still run by the Fosselman family. Since 1919! Every time I see it, I give a little wave and say, "hi dad."

This is one reason why I am so excited to be a part of the Scoop Adventures Blog Tour to introduce Lindsay Clendaniel's new book Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country. Lindsay started her Scoop Adventures blog in 2009 to chronicle her recipes and her love of ice cream.

The book has over 80 ice cream recipes inspired by some of the best ice cream shops across the country. Some of the recipes I want to try from the book include Honey Sunflower Seed, Chunky Turtle, Toasted Marshmallow, and Apple Butter Rummy Pecan.

Green Tea Ice Cream

Recipe from Scoop Adventures by Lindsay Clendaniel. (Page Street Publishing, March 2014, Printed with permission)

Inspired by Dave’s Hawaiian Ice Cream, Oahu, Hawaii

MAKES 1 QUART (940ML)

Green tea originated in China and has been associated with many cultures throughout Asia. It was introduced to Hawaiian culture when sugar plantation workers arrived in the early 1800s, bringing many Asian-influenced flavors to the islands. Green tea is now popular all over the world, but many Hawaiians feel like it is an integral part of their culture. Dave’s Hawaiian Ice Cream shares their love of green tea through this soothing ice cream flavor.

1 ½ cups (355ml) whole milk, divided

1 tbsp (9g) cornstarch

1 ¾ cups (414ml) heavy cream, divided

2 tbsp (16g) matcha powder

⅔ cup (133g) sugar

⅛ teaspoon salt

Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. In another bowl, add ½ cup (118ml) of the cream and matcha powder. Whisk vigorously to combine.

Combine the remaining milk with the remaining 1 ¼ cups (296ml) heavy cream and sugar in a medium saucepan. Place over medium heat and bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.

Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually pour the hot milk mixture into the bowl with the cream/matcha mixture. Whisk in the salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Note: Matcha is finely milled green tea. It is bright green and a very fine powder. Matcha can be found in the tea aisle of most grocery stores, or look for it at your local Asian market.

Would you like to win a copy of this amazing book? The publisher has generously provided an additional copy for one of my readers. Just comment with an answer to the question, what is the most adventurous ice cream flavor you have tried? Once you click on the Rafflecopter to confirm that you've answered the question, you will have additional opportunities to win. 

a Rafflecopter giveaway

This contest is open to all residents of the USA and Canada. The winner will be chosen by a random drawing and notified via email within 48 hours of the close of the contest. If no response is received within 24 hours, a new winner will be chosen.

Disclosure: I received a free copy of this book from the publisher. All opinions are my own.