Green Tea Ice Cream

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 every night after dinner. 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 recipe is from the book, Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country. Disclosure: I received a copy of the book for an honest review. 

This recipe was inspired by an ice cream flavor from Dave's Hawaiian Ice Cream. 

According to the book's author, 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.

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. You can also find it onlline. 

This is an updated post. I originally posted this recipe in March of 2014. I had the opportunity to be a part of the Blog Tour for the debut of the cookbook. I also made the chocolate coconut ice cream with macadamia nuts, which was amazing. 

I had some leftover matcha powder from making this Green Tea Sourdough Bread, so it was perfect timing to remake this 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. 

I just wish the book would have mentioned Fosselman's. Southern California needs to represent! 

Welcome to another Sunday Funday! Did you know that today is National Ice Cream Day? We are celebrating it with our host, Mayuri of Mayuri's Jiconi. 

Be sure to check out everyone's recipes for delicious ice cream and frozen treats. 

Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summer Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Green Tea (Matcha) Ice Cream

Yield: 8

Author: Karen's Kitchen Stories

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

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes:

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

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

Nutrition Facts

Calories

273.57

Fat (grams)

20.27

Sat. Fat (grams)

12.85

Carbs (grams)

21.28

Fiber (grams)

0.01

Net carbs

21.27

Sugar (grams)

20.55

Protein (grams)

2.93

Sodium (milligrams)

65.73

Cholesterol (grams)

63.41

https://www.karenskitchenstories.com/2014/03/green-tea-ice-cream-scoop-adventures.html

Karen's Kitchen Stories

Matcha, ice cream

Dessert

Hawaiian

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