Green Tea Ice Cream

This rich, classic Japanese dessert is a perfect marriage of thick cream with the mild astringent taste of a Japanese green tea, perferably spiderleg or gyokuro. Spending a little extra for the best tea really makes a difference in the final product. A wooden spoon is important to avoid infusing the ice cream with the taste of a metal spoon.

green tea ice cream Green Tea Ice CreamGREEN TEA ICE CREAM


1 heaping teaspoon green tea leaves

1 cup cold spring water

5 large egg yolks

3/4 cup half and half cream

2 cups whipping cream

1 1/2 teaspoons vanilla

1/2 teaspoon freshly grated lemon zest

pinch of freshly ground nutmeg

1. Brew tea leaves in cold spring water for about 30 minutes to best extract the green tea flavour. Remove leaves, cover and refrigerate tea.

2. Whisk the egg yolks in a medium-size saucepan until creamy yellow, then add the sugar a little bit at a time,whisking slowly. Set aside.

3. In a small saucepan, combine the half and half with 1 cup of the whipping cream, stirring gently with a wooden spoon. Cook over low heat just until tine bubbles form around the edge of the inside of the pan. Reduce the temperature and cook about 10 minutes, continuing to stir.

4. Next, combine the egg mixture with the cream. To avoid curdling the eggs, pour the hot cream mixture into the egg yolks very slowly, cooking over low heat. Stir constantly, until the mixture coats the spoon. Remove from heat. Stir in the vanilla. Allow to cool slightly, then pour into a large glass bowl, cover with plastic wrap, and refrigerate for about 4 hours.

5. Remove the chilled mixture from the refrigerator. Stir in the chilled tea liquor, lemon zest, and nutmeg. Beat the remaining cup of whipped cream into stiff peaks and gently fold in to the chilled mixture. Pour into an electric ice cream maker and freeze, following manufacturer’s directions.

About 10 one-scoop servings. From “The Book of Green Tea” by Diana Rosen