Green tea ice cream is one of my favorites. Before I worked for Mighty Leaf, I always wondered how they made it so green and tasty. Matcha, a green tea powder made from ground Japanese premium green tea leaves, is the wonder ingredient. Rich in taste and flavor, Matcha is a versatile ingredient that can be used to make beverages like lattes, frappes and ice cream. Some chefs add it to gourmet chocolates, or sprinkle it on fish. Think of it as a spice, and use accordingly. If you’re looking for a unique spin on ice cream, with a bit of caramel sauce to boot, check out the recipes below.
2 cups heavy cream
1 cup half-and-half
1/4 teaspoon salt
2/3 cup sugar
2 tablespoons Matcha green tea
1 cup granulated sugar
1 cup water
Juice of 1 lime (reserved from above)
1/2 cup heavy whipping cream
2 tablespoons toasted sesame seeds
Warm water, as needed, to thin the sauce
You will need an ice cream maker for this recipe. Heat the heavy cream, half-and-half and salt in a sauce pan over medium heat without boiling it and then remove from heat. In a medium bowl whisk together the sugar and eggs. Whisking quickly so the eggs don’t cook, pour the hot cream mixture into the egg mixture. Return to the sauce pan and cook over medium heat, stirring with a wooden spoon until the mixture is thickens. Make sure to not let it boil. Once the mixture reaches around 170-180 degrees, quickly whisk in the Matcha green tea powder. Add the custard mixture to a bowl and cool in ice water.
Cover and chill custard in the refrigerator for one hour. Add the mixture to the ice cream maker and prepare according to ice cream machine instructions.
Meanwhile, prepare the sauce. In a heavy 1-quart saucepan, bring the sugar, water and lime juice to a boil over medium to high heat.
Cook until it’s golden brown, swirling the pan a few times, but do not stir. Do not allow the sugar to burn; the mixture should become an amber color. Meanwhile, in a small saucepan, heat the cream until it’s warm, then add the cream, a few tablespoons at a time, to the sugar mixture. Stir gently with a wooden spoon to blend, being careful not to splatter, as this mixture foams up the sides of the pan. When the sauce is blended, add the toasted sesame seeds.
Because this sesame- caramel sauce will thicken upon standing, thin as needed with warm water prior to serving.