2000s Recipes + Menus

Green Tea Ice Cream

Makesabout 1 quart
  • Active time:30 min
  • Start to finish:5 hr
July 2002
Don't limit green tea ice cream to Japanese-themed meals; it makes a trendy ending to almost any seafood dinner.
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 6 large eggs
  • 2/3 cup sugar
  • 2 tablespoons matcha (powdered Japanese green tea)
  • Special equipment:

    an ice cream maker
  • Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
  • Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170ºF on an instant-read thermometer (do not let boil).
  • Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' note: Ice cream keeps 1 week.
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