Honey Sweetened Matcha Green Tea Ice Cream
Summer is over now and for those unlucky Albertans out west, it left in a cruel hurry leaving behind a pile of snow. The photos on my Twitter and Instagram feed nearly made me weep. Well, actually, not really since I did have a bit of a smile but only because it wasn’t happening to me. I am definitely dreading this winter. I could care less about nearly all winter sports, both as a spectator and participant. I’m dreading the walk to school to pick up Timothy where I will be trudging through the snow pushing a stroller and worrying about whether the baby is warm enough. It is not a long walk to school but I may end up driving more often than not. With the horrible winter we suffered through last year, I hope that we have an extended fall.
Generally ice cream recipes are seen in the summer but homemade ice cream shouldn’t be bound by seasons. It is a great make-ahead dessert that will impress any guests, or if you are like me and hardly ever have people over, it is perfect for late night tv watching when you go hunting for a treat. I often forget that I made ice cream and that there is still some in the freezer because store-bought ice cream is rarely in my house. I just don’t like the store-bought stuff. It isn’t creamy enough because anything that is reasonably priced is made with too much milk vs cream. I love decadent ice cream and despite the healthy aspect of the addition of match green tea, it is still an ice cream with a rich custard base and a two to one ratio of cream to whole milk.
I really wanted something to use the Matcha Green Tea Powder I received from KissMeOrganics.com to sample besides smoothies. I love matcha in mango/raspberry smoothies and because of the expense of the powder that I bought from Teaopia (now Teavana or something like that), I rationed it in a miserly fashion. It cost over $20 for only 30 grams. If you do buy the Kiss Me Organics matcha, you will get good value for you money. Each package is 113 grams and it has a deep green colour, as well as a strong green tea flavour and aroma. A little goes a long way. I used 4 teaspoons in this ice cream, partly because of the volume of milk and cream that I was using, and partly because I wanted the green tea flavour to get noticed. Because of how cold ice cream is the flavours can be muted. The honey in this recipe seemed to keep the ice cream from freezing like a brick. It remained easily scoopable even after being in the freezer for a couple days.
For many people, pie season is coming up with Thanksgiving looming our way in October (November for American readers) and this ice cream would pair beautifully with a fruit pie.
Kiss Me Organics has offered to give one of my readers a package of this matcha green tea as well! If you don’t win the giveaway but would still like to try this, they have offered a 15% discount that will be valid until October 20, 2014. The coupon code to be entered at either Amazon.ca or Amazon.com is: 38IPXLGU
To enter the giveaway, please leave a blog comment about what you are dreading or looking forward to with this cold weather coming (or anything else you wish to comment on). For an additional entry, you can ‘Like’ my Facebook page. The giveaway will be open until 12 am on September 24, 2014. I will then use Rafflecopter to select the winner and I will give the winner’s email to Kiss Me Organics. They will then forward the winner a coupon for a free package of Organic Matcha Green Tea that will be valid on Amazon.ca and Amazon.com. This giveaway is only open to Canadian and U.S. readers. Please be sure to click on the Rafflecopter widget after your leave a blog comment or ‘Like’ the Facebook page.
This is a sponsored post where I received the matcha green tea to sample and review as compensation. This post also contains affiliate links and if you choose to purchase something through Amazon, I will receive a small payment from Amazon.com.
Honey Sweetened Matcha Green Tea Ice Cream: It's a great flavour of ice cream to pair with fresh fruit or fruit preserves. (Requires and ice cream maker)
25 minPrep Time
10 minCook Time
35 minTotal Time
- 2 1/4 cup whipping cream (35% cream)
- 1 cup whole milk
- 4 egg yolks
- 1/4 cup granulated sugar
- 1/3 cup local honey
- 2 tsp vanilla extract
- 4 tsp Matcha Green Tea Powder
- pinch of salt
- In a medium bowl, mix the green tea with 1/4 cup of cream to make a smooth paste. Whisk in the honey and vanilla extract. Set that bowl aside.
- In another medium bowl or glass measuring cup large enough to hold all the liquid, whisk the egg yolks with the 1/4 cup of sugar.
- In a medium saucepan, pour in the remaining 2 cups of cream and 1 cup of whole milk and heat over a medium heat until it starts to steam. Do not boil the milk and cream.
- When the milk and cream are hot, very slowly start to pour it it over the egg yolks while whisking constantly. Start with just a small amount (about 1/4 cup) before pouring in the rest.
- When it is all mixed in, pour the custard mixture back into the saucepan set over a medium heat and stir constantly, not vigorously, with a wooden spoon until the custard coats the back of the spoon. The sound of the custard will go from very splashy and watery sounding to a thicker, sloshy sound when it is close to done. To check, run your finger through the custard and if the mark your finger made does not run together, then it is ready. It will also be steaming quite a bit. When you see that it is either done or very close to being done. Do your best to not let it boil or start to bubble.
- Place a fine mesh sieve over the bowl that has the green tea and honey mixture. Pour the hot custard through the sieve to catch any bits of cooked egg.
- Stir the custard and green tea mixture together so that it is fully combined. Place a piece of plastic wrap directly on the custard to avoid a skin forming on top.
- Chill in the fridge at least 8 hours but preferably over night. Make sure the frozen part of your ice cream maker is in the freezer so that it is ready for the next day.
- To make the ice cream, pour the chilled custard into the frozen compartment of an ice cream maker and turn your machine on. Follow the instructions for your machine for a custard-based ice cream.
- Pour the frozen ice cream into an air tight container and keep in your freezer.
Daniella Petrucci says
Laureen Fox says