Green Tea Ice Cream

Somebody at work was telling me that she made pumpkin-flavored ice cream, and it sounded pretty simple and delicious. While shopping for the ingredients, I changed my mind and decided to make green tea ice cream instead.

I followed the instructions from this website, using the following recipe:

• 3/4 cup milk
• 2 egg yolks
• 5 tbsp sugar
• 3/4 cup heavy cream
• 1 tbsp maccha green tea powder
• 3 tbsps hot water

I made a few minor substitutions: Instead of using the "maccha green tea powder," which I don't have, I boiled some water and then poured it over a few green tea bags, used 33% whipping cream, and evaporated milk (not plain milk).

The egg yolks get mixed in a pan with the sugar, then the milk gets mixed in bit-by-bit. The pan is gently heated while continuously whisked, until thickened. At this point, the pan is cooled in an ice bath, the green tea is added to the pan, then this mixture is folded into the whipped cream.

Because I don't have an ice cream machine, I placed the mixture into a stainless steel bowl in the freezer, and stirred it every now and then.

The final product tasted great. I think the main flaw is a lack of intensity - both the green tea flavor and colour are lacking. I'm sure that's because I didn't use the maccha green tea powder, but I would also guess that commercial manufacturers deepen the colour with dye.