Green tea ice cream
- Published: 30 Sep 07
- Updated: 4 Mar 25
This green tea ice cream recipe is a lovely colour, has a delicate flavour, and is perfect with tropical fruits.
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Serves 4
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Takes 35 minutes to make, plus cooling and freezing
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Ingredients
- 500ml full-fat milk
- 100ml double cream
- 3 egg yolks
- 100g sugar
- 10g green tea powder (see Tip)
- Tropical fruits, such as sliced mango and dragon fruit, to serve
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Method
- Put the milk and cream in a pan over a medium heat and bring just to the boil. Remove from heat. In a large bowl, cream together the egg yolks, sugar and green tea for a few minutes, until thickened. Gradually pour in the hot milk mixture, stirring.
- Pour the mixture back into the pan over a medium-low heat and cook, stirring, for 10-12 minutes, until thick enough to coat the back of a spoon. Do not overheat as it may curdle. Sieve into a clean bowl and cool.
- Churn the mixture in an ice cream maker until frozen, then freeze until serving. Alternatively, pour into a freezerproof container, freeze for 2 hours then whizz in a processor until smooth. Freeze and repeat 3-4 times, until smooth, then freeze until serving. Serve scoops of ice cream with sliced tropical fruits.
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- Recipe from October 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 394kcals
- Fat
- 22.6g (12.7g saturated)
- Protein
- 7.2g
- Carbohydrates
- 42.9g (42.9g sugar)
- Salt
- 0.2g
delicious. tips
Green tea powder can be bought from the Japan Centre, 212 Piccadilly, London W1J 9HX. If you’re not in London, Japan Centre has a good website, visit (japancentre.com) for mail order.
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