Chef Robyn Alexander's Green Tea Ice Cream

By Chef Robyn Alexander
Culinaria Cooking School

Need a little pick me up? Try this delicious recipe that features the subtle flavor of green tea. (Note: Matcha, which is Japanese powdered green tea, can be found in the tea section or the freezer section of many Asian grocery stores.)

What you’ll need:

2 c. Heavy cream
1 c. Whole milk
¼ t. Salt
6 Eggs
2/3 c. Sugar
2 T. Matcha (Japanese powdered green tea)

Here’s how:

1. Bring cream, milk, and salt to a boil in a heavy-bottomed saucepan. Remove from heat.

2. Whisk together eggs, sugar, and matcha in a bowl. Add a small amount of the milk mixture to the bowl. Whisk to combine.

3. Transfer egg mixture to the saucepan with the milk mixture. Stir constantly over moderate heat until custard thickens enough to coat the back of a spoon. (Do not let boil.)

4. Strain custard though a sieve and place in an ice cream maker. Prepare according to manufacturer’s instructions.

Makes about 1 quart of ice cream.