We had green tea ice cream at a Thai restaurant in Connecticut that was out of this world. It's a very light tasting stuff, perfect after a spicy meal. If you check the internet there are several different recipes online. Pick one that looks like it will work for you.
We use the one below, but do use the ice cream freezer to make it rather than just putting the bowl in the freezer. We also double the recipe.
:
3 tbs green tea leaves (whole)
1 cup heavy cream
2 cups cold milk
2 egg yolks
1 tbs cornstarch
1 cup sugar
Preparation:
In a saucepan, heat milk slowly to boiling. Then add green tea leaves and cover. Let steep (simmer) for about 15 minutes. Meanwhile, in a mixing bowl, beat egg yolks with sugar and cornstarch. Remove milk from heat and strain out the tea leaves. Whisk in egg mixture, whisking constantly to keep the eggs from cooking in the hot milk. When mixture is starting to thicken, transfer to a larger bowl and allow to cool. Then stir in the heavy cream. Freeze mixture for at least 2 hours before serving.
Julie
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A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
ORANGE CRUSH ICE CREAM
2 cans Eagle brand sweetened condensed milk
1 pint whipping cream
6 cans Orange Crush soda
Mix sweetened condensed milk and whipping cream. Pour into ice cream container. Add Orange Crush. Process according to ice cream maker instructions.
Makes 6 quarts -- 1-1/2 gallon
STRAWBERRY CHEESECAKE ICE CREAM
3 C. sugar
pinch salt
8 C. milk
4 eggs, lightly beaten
1 pkg (8 oz.) cream cheese, softened
1 tsp. vanilla extract
3 C. mashed fresh or frozen strawberries
2 C. heavy whipping cream.
In lg. mixing bowl, cream together cream cheese & sugar. Add eggs, & milk slowly, to incorporate well. Add vanilla & salt. Beat.
Stir strawberries & cream into mixture. Pour into a gallon ice cream container. Freeze according to manufacturer's directions.
This is a rich, cool, minty ice cream with a slight peppery zing.
"FIRE AND ICE" ICE CREAM
6 eggs (or equivalent amount of Egg Beaters)
2- 2 inch fresh jalapeno peppers, seeded
3 cans Eagle Brand Sweetened Condensed Milk
3/4 cup granulated sugar
2/3 cup brown sugar, packed
1 quart half and half
1 quart+ milk
1/2 teaspoon salt
2 tablespoons vanilla
2 teaspoons peppermint extract
2 drops green food coloring
Puree the jalapeno peppers in a blender with three of the eggs. In a large bowl, beat the other three eggs and add the pepper mixture and the sweetened condensed milk, stir to combine. Add the remaining ingredients and mix well. Chill the mixture in the refrigerator for 4 hours. Pour mixture into a gallon freezer can (+you may need to add more milk to the fill line) and freeze according to the manufacturer's directions.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
Oh wow!! Thanks everyone for your responses. Please keep them coming. And, John and Super_Dave, yes, we would like your recipes, too.
There are so many delicious-sounding recipes you all have given us. Thanks sooooo much. I knew we could count on you.
I make a delicious Red Hot (Cinnamon) ice cream that she won first prize with two years ago, and last year, she won with cherry cheesecake (complete with graham cracker bites) ice cream.
Gamma, your "Orange Crush" ice cream sounds so good. Does it taste like those old "50-50" ice cream bars? It almost sounds like a frozen "Orange Julius". Thank you.
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'05 Jeep Grand Cherokee
In God We Trust
Yes, it does taste a lot like it. I make it, often, when we are at the races, & everyone seems to love it. I, sometimes, make 3 different ice creams & invite our friends & competitors over. The Orange Crush always is the first to go -- and, it makes 1-1/2 gallons, instead of just one gallon.
TwoForTexas wrote: This is a rich, cool, minty ice cream with a slight peppery zing.
"FIRE AND ICE" ICE CREAM
6 eggs (or equivalent amount of Egg Beaters)
2- 2 inch fresh jalapeno peppers, seeded
3 cans Eagle Brand Sweetened Condensed Milk
3/4 cup granulated sugar
2/3 cup brown sugar, packed
1 quart half and half
1 quart+ milk
1/2 teaspoon salt
2 tablespoons vanilla
2 teaspoons peppermint extract
2 drops green food coloring
Puree the jalapeno peppers in a blender with three of the eggs. In a large bowl, beat the other three eggs and add the pepper mixture and the sweetened condensed milk, stir to combine. Add the remaining ingredients and mix well. Chill the mixture in the refrigerator for 4 hours. Pour mixture into a gallon freezer can (+you may need to add more milk to the fill line) and freeze according to the manufacturer's directions.
WOW!!! I made this tonight, and it is DELICIOUS!!! I was just too intrigued by the name, and had to try it myself. I had to have a bowl as soon as the freezer quit -- didn't even let it have time to "ripen." I'm on my way to try another bowl. Thanks TwoFor Texas!!
Vickie
PS: I'll be trying the other recipes submitted, too, even if DD doesn't!!
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