As I mentioned at the beginning of the summer, my husband Lulu decided to leave the ice cream maker on the kitchen counter to encourage us to make good use of the machine. School has started and I bet the weather is going to get cooler, so I decided to get one more use out of it before storing it away until next season.
We are huge fans of tea. Whether it’s for crème brulées, cookies or making Arnold Palmers, my family just can’t get enough. I’ve made Earl Grey ice cream this summer and I thought it would be fun to make another ice cream out of matcha green tea.
I love combining matcha with black sesame; I think the flavors go perfectly together. So I decided to serve the scoop of ice cream with warm black sesame sauce. Aunt Danielle just introduced me to an instant black sesame product that tastes really great. I’ve been making my own black sesame sauce from scratch but this version saves a lot of time. The warm black sesame sauce against the cold ice cream is reminiscent of the same temperature contrast for chocolate lava cake and ice cream, which is very pleasant.
1. Info for Green Tea Ice Cream Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Green Tea Ice Cream Recipe
- 3 cups heavy cream, cold
- 2 cups evaporated milk, cold
- 1-½ cups sweetened condensed milk
- 5-½ tablespoons matcha green tea powder
- 1/3 cup hot water
- 1/8 teaspoon salt
- 3/4 teaspoon liquid lecithin
- 3/4 teaspoon xanthan gum
- 1-½ teaspoons citrus oil (or olive oil)
- black sesame sauce (I used instant black sesame powder); see Tips
- In a small bowl, dissolve the matcha gren tea in hot water. Allow to cool completely.
- In a small bowl, combine the xanthan gum and citrus oil. Once the mixture turns into a thick paste, add the liquid lecithin and the green tea. Stir well.
- In a mixing bowl, whisk the cold evaporated milk to make it more airy. Whisking gives the evaporated milk a thick consistency. Using a silicone spatula, gently fold the condensed milk into the evaporated milk. Add the xanthan gum / lecithin mixture and salt to the evaporated milk mixture. The liquid will thicken a bit. Whisk well.
- Clean your mixer blades in hot soapy water. Always make sure the beater blades are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. First, whisk the heavy cream for about 2 minutes at low speed. Increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Don’t over-beat or the texture will become grainy.
- Using a silicone spatula, mix 1/3 of the whipped cream with the evaporated milk mixture to soften it. Add the remaining whipped cream and gently fold in the mixture to get an airy batter. Plastic-wrap and chill the green tea cream in the refrigerator for about 2 hours. To check if the mixture is ready to be churned, the temperature of the liquid shouldn’t exceed 45°F.
- Make sure the ice cream mixture is as cold as possible before you transfer it to the machine.
- Pour the green tea mixture into the ice cream maker canister and follow the instructions for your ice cream maker. Fill two-thirds of it as the ice cream will expand, and let the machine do its magic. The texture will be on the soft side.
- Once the ice cream is ready (soft-serve), transfer the ice cream into an airtight container in the freezer to harden for at least 2 hours, preferably overnight.
- When you’re ready to serve, scoop the green tea ice cream into a bowl add the warm black sesame sauce on top and eat immediately!
- Bon appétit!