Well, here we are almost through summer. I say that because the kids start back to school here in just 2 weeks! And with it being well into summer, I wanted to make something today fitting for a lazy Sunday pool day. Ice cream! I also wanted to try something a bit exotic for me – I don’t drink tea and making ice cream using green tea is pretty far out of left field. I’m SO glad I did! I was so surprised this ice cream is amazing!! The hint of vanilla and lemon and the sweet from the sugar with the green tea make this one of the most flavorful ice creams I’ve ever tasted. If you want to make a deliciously different ice cream, make this one!!
Green Tea Ice Cream with Biscoff Cookies
- 6 bags green tea
- 1 ½ c water
- 2 c heavy cream
- 4 egg yolks
- ¾ c granulated sugar
- ¼ t pure vanilla extract
- zest of 1 lemon
- Biscoff cookies whole and crumbled
In a medium saucepan, heat the water to boiling. Remove from the heat and add the tea bags to steep, 10 minutes.
Remove the tea bags and squeeze the excess tea into the saucepan, getting as much as you can. Discard tea bags. To the tea in the saucepan, add the cream, vanilla, and lemon zest. Heat over medium heat, stirring constantly, until hot but not boiling.
In a medium bowl, combine the egg yolks and the sugar. Add ~1/4c of the hot tea-cream mixture to the egg-sugar mixture and whisk immediately. Repeat. This is called “tempering” the yolks so they don’t scramble. Keep adding the hot tea-cream mixture until egg mix in the bowl is thinned out (about half the hot tea-cream mix), then you can add the rest. Whisk to combine.
Transfer the custard back to the saucepan and return to the burner on medium heat. Cook, stirring constantly 5-10 minutes until custard thickens slightly to just lightly coat a wooden spoon. Remove from the heat and stick the pan in the fridge to cool completely ~3 hrs.
Set up your ice cream maker and add the cooled custard. Churn according to the directions on your ice cream maker. I have a KitchenAid, which is generally 15-20 minutes of churning on speed 1. Transfer the ice cream to a freezer container to finish for 2-3 hours in the freezer. For serving, let stand 2-3 minutes to soften. Serve with Biscoff cookies.
Here are is the egg and sugar mixture.
Steeping the tea…
This is the hot tea-cream mixture, ready to start tempering the egg yolks.
Just starting to heat the custard, it is not yet coating the spoon at all.
Now, after it’s been heated, the custard has thickened some and is now coating the spoon.
Biscoff cookies are awesome 🙂
To break up the cookies, I just put them in a sandwich bag and used the ice cream scoop to crush them.