Green Tea Gelato Recipes

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

GREEN TEA COCONUT ICE CREAM

Steps:

• Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates, or honey.
• Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.
• Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.
• Be sure to set out 20-30 minutes before serving to allow to soften.
• If you don't have an ice cream maker, simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
• Will keep in the freezer for a week or so. Best when consumed fresh. I'm sure it would be lovely with pomegranates, fruit compote, or cacao nibs.

GREEN TEA GELATO

Steps:

• Place milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let sit for 30 minutes. Strain, pressing all the liquid from the tea bags.
• Stir powdered milk into milk mixture and keep warm over low heat.
• Place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow, the consistency of mayonnaise. While mixing, slowly add the hot milk and whisk until blended.
• Stir the egg mixture back into the saucepan and add the tea-infused milk; increase the heat to medium. Stir the mixture constantly with a wooden spoon until thickened like a custard sauce and registers 180º on an instant-read thermometer.
• Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.
• Pour chilled mixture into ice cream freezer bowl land let mix until thickened, about 20-25 minutes, per manufacturer's instructions.