Green Tea Ice Cream

Green tea is made from steamed and dried tea leaves that, unlike the leaves for black tea, have not been fermented. Its delicate flavor translates to a light, refreshing ice cream. After a day or two, the acids that occur naturally in the tea become more pronounced, so it is best to eat the ice cream soon after making it. Though convenient, tea bags do not make the best tea, as the leaves are not able to circulate. For better flavor, seek out high-quality loose tea sold in tea shops or specialty-food stores. Avoid common commercial brands, which are made from blends of inferior bits of leaves.
Average Customer Rating:
4.5 out of 5
 out of 
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Green Tea Ice Cream
Review 1 for Green Tea Ice Cream
5 out of 5
5 out of 5
September 13, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Would You Recommend? Yes
1of 1found this review helpful.
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Rich and Delicious
September 13, 2013
This came out very well, and the friends I had over for dinner were suitably impressed. I used the amount of sugar and honey called for by the recipe, and didn't find it too sweet like other reviewers did. It was definitely creamier and richer than I've had in restaurants, so I might see if I can get away with using 2% milk instead of whole milk the next time I make it.
Pros: Appearance, Impressive, Will Make Again
Review 2 for Green Tea Ice Cream
4 out of 5
4 out of 5
July 12, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
2of 2found this review helpful.
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Had to modify but still good
July 12, 2013
I've been making this recipe for a few years now, and over the years I've had to modify the recipe. I use genmai loose tea leaves with toasted rice, so the ice cream is not as strong in green tea flavor and a bit nutty from the toasted rice. I use 1/2 cup organic cane sugar and today it still came out a bit too sweet, so I'll try cutting 1 or 2 Tbs of honey out.
Also, I hate having to constantly watch the milk mixture heat, so I put a thermometer in while heating the milk and it looks like it's perfectly hot at 160 degrees for the first part. And then 175 to 180 for the custard part, just thick enough to coat a spoon. I still stir the mixture, but I don't have to constantly stand there like a hawk.