Green Tea Ice Cream
Updated Oct. 12, 2023
- Total Time
- 33 minutes
- Prep Time
- 25 minutes
- Cook Time
- 8 minutes
- Rating
- Comments
- Read comments
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Ingredients
- â…“cup sugar
- â…“cup water
- ½teaspoon mirin (Japanese rice wine)
- 2teaspoons matcha (powdered Japanese green tea)
- ½cup whole milk
- ½cup half and half
Nutritional analysis per serving (4 servings)
125 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 2 grams protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the sugar and water and stir over low heat until the sugar melts. Simmer 5 minutes longer, then stir in the rice wine. Remove from heat.
- Step 2
In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
- Step 3
Stir in the milk and half and half. Chill.
- Step 4
When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth. Transfer to a container and freeze for an hour or two to firm it.
Private Notes
Comments
Very easy to put together. I did have to strain my batter before putting it into the ice cream machine, as I was unable to find strictly matcha powder. So ended up with tea bags that had a blend of powder and tea leaves. That had no discernible effect on taste, and in fact the ice cream has a lovely, flavor, if a tad sweet. It came out of the machine as a lumpy, watery soft serve--rather than a creamy soft serve. Freezing now, and will see if that improves the consistency.
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