Update and Redux: J – I love ice cream. I love green tea. While green tea ice cream has long been a sushi-bar treat for me, nothing compares to our own ice cream recipes. So, when Christina proposed this recipe three years ago, I was all over it. Amazing ice cream!
C – I couldn’t write about one brother and leave the other one out.
This one is for you, older brother. Thank goodness I only have two siblings. I don’t think I could handle dedicating a whole week of posts to more siblings. My big brother and I had great food adventures growing up. We had similar tastes, which really came in handy when we grew up and wanted to explore non-Cambodian cuisine.
Unlike my oldest brother, who enjoyed Cambodian food more than other styles, my older brother and I loved mixing things up and experimenting with other cultures. He loves trying new things. Of course, there were hits and misses. We might have gotten sick a few times. Yeah, there was a lot of “I am never trying that again.” The best part of all was spending time with him. It was worth it.
I loved and hated him for trying to throw curve balls. He always wanted to find things we had never heard of. His favorite ice cream is black cherry ice cream. To our surprise, no one sold it. Cherry ice cream just isn’t the same.
To our amazement, we found it at a major drug store chain after searching for six months. It was a fun six months. Of course, I will never try making black cherry ice cream. It would be too hard to meet his expectations.
One flavor is still on our radar. It one that we still haven’t found at the local stores … green tea ice cream. Even harderm a non dairy version of it. So this recipe was invented for the challenging and adventurous brother of mine.
| Green Tea Coconut Milk Ice Cream |
- 1½ cup full fat coconut milk (the stuff you find in a can)
- 1½ cup coconut milk (found in the refrigerated section)
- 6 green tea bags
- 1 cup sugar
- Pinch of salt
- 4 egg yolks
- ½ tsp matcha powder
- 1 tsp cornstarch
- 1 tsp vanilla
- In a medium saucepan, place both types of coconut milk into the pot. Add sugar and bring to a slight simmer. Once bubbles on the edge of the pot form, turn off heat.
- Add green tea bags and a pinch of salt. Let steep for 30 minutes.
- Remove and discard tea bags.
- Heat milk and tea mixture once again to a slight simmer. Once small bubbles start to appear at the edge of the pot turn off heat.
- Place egg yolks into a medium bowl. Beat egg yolks with a hand mixer until light yellow.
- Using a ladle, slowly add the milk and tea mixture into the egg yolks. Beat with hand mixer while adding in the milk slowly. Don’t go to fast or eggs will curdle.
- Once all milk is incorporated, add matcha powder and cornstarch. Mix well.
- Add mixture back into pot and bring to a simmer. Using a thermometer check the temperature. Once the temperature has reached 185 degrees, the milk mixture should coat the back of the spoon.
- Place a strainer over a bowl over an ice bath and pour mixture through strainer into the bowl.
- Add vanilla. Mix well
- Once cool, place in storage containers and refrigerate until cold. At least 3 hours, but overnight is best.
- Churn ice cream according to ice cream maker’s instructions.
- Let chill in the freezer for at least 1 hour, but overnight is best.
- Serve.
- Enjoy!
Using my usual ice cream recipe, I substituted coconut milk for the regular milk, and kept the cream. I steeped the green tea in the coconut milk and cream mixture. Then, I added cornstarch to make it even creamier. It was delicious.
Hope my brother likes it.