Ice Cream Mania – Earl Grey, Green Tea, and Coffee Ice Cream
July 11, 2011 § 5 Comments
Earl Grey Ice Cream Recipe
Adapted from MAC&CHEESE Review
Ingredients
- 1 cup reduced fat 2% milk
- 2 cups heavy cream
- 3/4 cup sugar
- 8 Earl Grey Tea Bags
- 5 large egg yolks
Directions
- Warm the milk, cream, and sugar in a saucepan. Remove from heat, place tea bags in the pan, cover and steep at room temperature for an hour. Squeeze them so that the excess flavor is released. Remove tea bags.
- Rewarm tea-infused milk. Whisk egg yolks together in a separate bowl.Slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
- Return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula. (About 8-10 minutes.)
- Cool the mixture by refrigerating overnight. Freeze in your ice cream maker the next day, and then put into a freezer-friendly container and let it chill in the freezer for at least two hours (preferably overnight). Enjoy!
Green Tea Ice Cream Recipe
Adapted from David Lebovitz
Ingredients
- 1 cup reduced fat 2% milk
- 2 cups heavy cream
- 3/4 cup sugar
- Pinch of salt
- 4 teaspoons green tea (matcha) powder
- 5 large egg yolks
Directions
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the matcha. Set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Enjoy!
Coffee Ice Cream Recipe
Adapted from David Lebovitz
Ingredients
- 1 cup reduced fat 2% milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans or ground coffee (decaf unless you want the caffeine in your ice cream)
- 5 large egg yolks
Directions
- Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour. If using ground coffee, strain through a cheesecloth into a large bowl.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
- Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
- Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Stir until cool.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- Enjoy!
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