Green tea ice cream is easy to make and a nice alternative to regular ice cream--creamy yet refreshing. Matcha for Cooking is the brand name of a green tea used for cooking and is available at many Asian markets. If you do not have access to Matcha you can substitute loose green tea leaves. If you prefer a more custard-like ice cream, try adding an egg yolk or two in the recipe. Recipe and information courtesy of Pursuing My Passions
Jason's Matcha Ice Cream
Whisk the Matcha for Cooking with the milk and sugar, making sure the Matcha dissolves. Stir in the cream and vanilla. If using a frozen-canister based ice cream maker, chill the ice cream in the refrigerator for another hour to make sure it is sufficiently cold for processing, or hold in the freezer about 15 minutes. Process the mixture in an ice cream maker according to manufacturer's instructions. Yield: 1-1.5 quarts
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup unprocessed cane sugar
- 2 heaping tablespoons Matcha for Cooking
- 1/8 tsp. pure vanilla extract
Herbal sorbets may be served as a dessert or between courses to refresh the palate. To serve, use a melon ball scoop and place three small scoops of sorbet into a small dessert dish. Garnish lavender sorbet with a sprig of mint. Garnish lemon thyme sorbet with a sprig of fresh thyme.
These two recipes are easy to make even if you don't have an ice cream maker and are sure to please your guests!
- 4 cups water
- 1 3/4 cups sugar
- 2 teaspoons dried lavender buds and flowers
- 2 teaspoons fresh lemon juice
Make lavender simple syrup by combining water, sugar, and lavender flowers in a saucepan. Stirring constantly, bring to a boil over high heat until sugar dissolves. Continue boiling the syrup until it is reduced by half approximately 5 to 10 minutes. Strain the syrup into a stainless steel or glass bowl.
Place the syrup in the refrigerator until completely chilled, about 2 hours. Add lemon juice and transfer the mixture to an ice cream maker. Follow the manufacturer's instructions. Yield: 1 quart
If you do not have an ice cream maker, follow these instructions:
Place mixture in freezer-proof bowl or pan. Freeze for one hour and then remove from the freezer and beat mixture using an electric mixer. Repeat the entire process two more times.
Lemon Thyme Sorbet
To serve, use a melon ball scoop and place three small scoops of lemon thyme sorbet into a small dessert dish. Garnish with a fresh sprig of thyme.
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup fresh lemon juice and zest
- 2 tablespoons fresh lemon thyme or regular thyme finely chopped
Combine the water, sugar, lemon juice, zest and thyme in a saucepan. Bring to a boil and simmer for approximately 10 minutes. Remove the mixture from heat and let cool completely. Strain into a freezer-proof bowl or pan. Freeze for one hour and then remove from the freezer and beat mixture using an electric mixer. Repeat the entire process twice more.
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