I made a green tea ice cream. I think all I did was steep the green tea in with the milk before I made the custard base for the ice cream. It came out alright, but I may just not be that big of a fan of green-tea ice cream.
I looked up some green tea ice cream recipes for you. I've had it at a Chinese restaurant before and it was yummy! But I've never tried making it on my own.
Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Green Tea ice cream recipe
1/3 cup water
1/3 cup sugar
2 teaspoon green tea
1 cup heavy cream
1 cup light cream
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.
Homemade ice cream is really best after churning and about an hour in the freezer. It sets up and gets hard if you leave it in the freezer -- you can let is soften for a while at room temperature. If you churn it longer, it's less likely to be icy, but it's also less likely to be dense and creamy -- it will be a bit fluffier.
Glad to see this bumped up. I've used our ice cream maker a few times, but I've never really cared for the consistency. Just out of the churning, it's too runny and after it's been in the freezer, rock hard. I tried again about 2 weeks ago and made a 'wing it' recipe using bananas, white chocolate and macademia nuts. The flavor was good, but texture stunk.
Is there a way to use low-fat dairy and get good ice cream? Am I destined to stick w/Edy's and pack up the Cuisinart?
This is a pretty good recipe for low fat, and the texture is pretty good, too:
Makes 3/4 qt.
3 c. of fresh organic strawberries, hulled
2-3 tsp. balsamic vinegar (optional)
about 10 TB sugar, both granulated and superfine
pinch salt
about 1 c. plain yogurt (I used TJ's French Village non-fat)
Macerate hulled berries in 5 TB granulated sugar and 1 tsp. of balsamic for at least 30 min. Puree in blender and strain. Taste and add pinch salt if desired. Now gradually add superfine sugar til mixture is tad too sweet. Slowly add plain yogurt in 1/4 c. increments til desired flavor. Readjust sugar and balsamic, keeping in mind that flavors will dull a bit once frozen. Use whisk to get out lumps and blend ingredients well.
If base is fairly cold, then churn, otherwise let chill a bit in fridge. Once base has transformed from liquid to more solid mass, taste. If flavor concentration is good, then turn off and freeze accordingly. If too concentrated and more air is desired, then let go longer. I churned this batch for about 15-20 min. Enjoy!
If you don't like that it gets rock hard in the freezer, put it in there for only about 30 minutes before eating. You kind of have to make ice cream for optimum texture about 30 minutes before eating -- it's not quite solid enough after churning, and it gets very hard in the freezer.
Another low fat one I like:
Buttermilk Honey Sorbet
5 tablespoons honey
1 3/4 cups buttermilk
3 tablespoons light corn syrup
For Sorbet:
Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.
Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)
If you want a chocolate ice cream, it's really hard to get a good consistency and go low fat unless you use all those commercial gums and things they use in the supermarket brands. I'd rather indulge with something a little higher fat but have less of it.
This is probably my favorite ice cream I've made:
Earl Grey Tea Ice Cream
3 cups milk
1 1/4 cups sugar
1 cup heavy cream
8 tablespoons earl grey tea, loose
(or 4 bags)
12 large egg yolks
1 1/2 teaspoons of vanilla extract
Heat milk, cream, tea leaves (or bags) and 1 cup of sugar in a heavy saucepan over medium heat and bring to a simmer. Meanwhile whisk egg yolks and remaining 1/4 cup sugar together. Remove the milk and cream mixture from the heat and take out tea bags, if you are using them. Add a small amount of the milk mixture to the egg yolk mixture to temper it. Then pour egg yolk mixture into the milk mixture whisking constantly to keep eggs from curdling. Return to the stove and cook over low-medium heat , stirring with a wooden spoon until it thickens enough to coat the back of the spoon, or until the mixture reaches 175ºF. Remove from the heat and strain with a fine chinois. Let it cool completely (and stir in vanilla). Chill custard until it is cold. Freeze in an ice cream maker according to manufacturer’s instructions. Makes approximately 1 quart.
I think the way I've been able to get really good texture in my ice cream is to use full-fat milk/cream and to always strain my base mixture before churning it.
I've never tried to go low-fat on the ice creams. It is definitely a splurge type of thing.
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