Dairy-Free Green Tea Ice Cream
A deliciously distinctive dessert, Green tea ice cream is often served in Japanese restaurants and is increasinly popular elsewhere . Try the dairy-free version for guests with lactose intolerance.
Prep Time: 20M
Cooking Time: 10M, plus freezing time
Serves: makes about 3 cups
Gluten & nut free
- 2 tbsp maccha green tea powder
- 1 1/4 cups milk
- 1 vanilla pod
- 2 egg yolks
- scant 1/2 cup superfine sugar
- generous 1 cup heavy cream
- 1/4 tsp salt
- Place the maccha green tea powder in a heatproof bowl. Heat the milk to just below boiling point and pour onto the green tea.
- Stir the mixture to break up any lumps and strain back into the saucepan. Let infuse for 15 minutes.
- Split the vanilla pod lengthwise and add to the pan. Heat gently, stirring the vanilla pod to release the seeds. Remove the vanilla pod, scrape out any remaining seeds, and add them to the milk, then wash and dry the pod and save for future use.
- Place the egg yolks and the sugar in a medium-sized bowl and beat with an electric or hand whisk until the mixture is thick and pale. Bring the infused milk back to boiling point and pour it in a thin stream onto the egg yolk and sugar mixture, whisking all the time. Return the mixture to the saucepan and place on the lowest possible heat, stirring continuously as the custard thickens. Cook for 8-10 minutes, stirring, until the custard coats the back of a spoon. Do not allow to boil. The custard will be dark green at this stage.
- Remove the custard from the heat and let cool.
- Lightly whip the cream with the salt until just softly peaking, but not at all stiff. Fold into the cooled custard with a metal spoon.
- Freeze in an ice cream maker following the manufacturer's instructions or pour into a freezerproof container and freeze until just firm around the edges (about 4 hours). Whisk with a fork to break up the ice crystals and freeze until firm. Remove from the freezer 5-10 minutes before serving if handmade, 20 minutes if made in an ice cream maker.
- If you can't find green tea powder, infuse 4 green tea teabags in 4 tablespoons of boiling water for 15 minutes. Add both to the hot milk and infuse with the vanilla pod. Squeeze the bags to extract the maximum flavor and color then discard them. Continue Gluten & nut free.A quick way to make green tea ice cream is to mix 2 tablespoons of green tea powder with 1 quart store-bought vanilla ice cream.
Dairy free also gluten & nut free: Follow the recipe for Gluten & nut free Green tea ice cream, but substitute soy, rice, or oat milk for cow's milk and silken tofu or soy cream alternative (which you can whip lightly) for heavy cream.
Egg free also gluten & nut free: Follow steps 1-3 in the recipefor Gluten & nut free. You will need just half the quantity of superfine sugar used in the other recipes, a scant 1/4 cup. Add it to the milk and stir until dissolved. Cool then chill the infused milk and whisk in 5 tablespoons of sweetened condensed milk. Proceed from step 6. The ice cream melts more quickly than the egg-based versions.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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