|04-21-2003, 07:30 PM||#1|
Join Date: Sep 2002
Location: San Francisco Bay Area
Gallery: 2B Me
Start Date: Need to get started again on some plan.
Green tea ice cream
I recently purchased an ice cream maker and wonder if anyone has made their own LC green tea ice cream or has ideas on how to.
|04-22-2003, 11:21 AM||#2|
Very Gabby LCF Member!!!
Join Date: Aug 2002
Here's a recipe that looks pretty simple to convert:
Green tea ice cream recipe
3 heaping tablespoons of green tea leaves
1 cup heavy cream
2 cups cold milk
2 egg yolks
1 tablespoon cornstarch
1 cup sugar
Heat saucepan and add milk, slowly bringing it to a boil. Once boiling, add tea leaves and place cover on pan. Let set for 15 minutes.
In a bowl beat egg yolks and sugar. Add cornstarch.
After the 15 minutes, remove pan from heat and strain mixture to remove the tea leaves. Place milk in bowl and add the egg, sugar and cornstarch mixture. Whisk contstantly, not allowing eggs to become to hot. (They will cook - you don't want that to happen) Whisk until custard forms and is slightly thick. Remove pan from heat and once again strain the ingredients, placing the mixture into a new clean bowl. Set aside to cool, then add cream. Place in container and freeze (at least 2 hours).
I'd probably use all cream, instead of the milk, use a little xanthan gum instead of the cornstarch, and use Splenda (or maybe 1/2 c. xylitol and 1/8 tsp. stevia or sucralose), instead of the sugar.
Here's another one:
1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream
1 cup light cream
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.
And here's one from Emeril:
Green Tea Ice Cream
Recipe courtesy Emeril Lagasse, 2001
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1 1/2 cups whole milk
1/2 cup loose green tea
2 1/2 cups heavy cream
In a large bowl beat the egg yolks with the sugar and salt. Set aside.
In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.
Makes 1 generous quart.
If you try it, let us know how it turns out?
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