Some people remember places they visit when they hear a certain song, or smell a specific scent. I remember places by the food and one treat that always brings me back to La Jolla is green tea ice cream. It capped off our meal at a place called Sushi on the Rock and it was unforgettable.
I was recently sent a recipe book called Paleo Ice Cream. The tagline: 75 Recipes for Rich and Creamy Homemade Scoops and Treats. Sounds good to me! And when I found paleo green tea ice cream among them, I knew that was the one I’d make first.
I don’t follow a paleo diet, but I was curious to taste a paleo ice cream so I made this recipe as directed with one exception; I replaced the honey with agave nectar. Recently I gave up caffeine, so I used decaffeinated tea bags as well. If you want to make a “regular” green tea ice cream, you would just use half and half instead of coconut milk.
I recommend using the xanthan gum, even though it is optional because it is a great thickener. I found a small 50-cent package in the organic/health food section of my grocery store.
This book explains how to make ice cream even if you don’t have an ice cream maker. I have an old hand-crank ice cream maker that I got when I was a kid, and it’s still going strong. Because of the change in temperature and adding warm to cold, you will also need a covered pyrex dish.
- 1 13.5 oz canned coconut milk
- 4 tablespoons honey or agave nectar
- ¼ teaspoon xanthan gum optional
- 1 tablespoon matcha tea powder or ½ cup loose green tea or 8 green tea bags
- 3 whole egg yolks
- In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using).
- Add green tea powder. Or, if using loose green tea leaves or bags, add tea and let simmer on low heat until ice cream reaches a dark cream color, stirring occassionally. Once steeped, about 30 minutes, strain the warm mixture with a fine mesh strainer to remove leaves or tea bags. Set aside.
- In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a smalll ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time until it's completely mixed into the egg yolks. Don't add too much of the warm mixture at once or you may end up with scrambled eggs!
- Cover the mixture and refrigerate until completely chillded (8 hours to 2 days).
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions and enjoy! If you don't plan on serving the ice cream immediately, transfer to a freezer-proof container and freeze up to 1 week (or 2 months if you use xanthan gum and place a layer of plastic wrap on the surface of the ice cream). To serve, remove from the freezer and let sit about 15 minutes or until desired texture is reached.