Saturday, May 8, 2010

Almost Perfect, But Not Quite

For Mother's Day, I've tried my hand at making lemon ginger green tea ice cream. I'm pretty happy with the recipe, but I do want to try it over again with some fresh ginger instead of powdered. I think that'd make a big difference. Unfortunately, living in the second circle of suburban hell like I do, good quality fresh ginger is a little bit harder to come by than I'd like.

Anyway, here you go.

Lemon Ginger Green Tea Ice Cream


2 eggs
2/3 c sugar
1 3/4 c milk
6 green tea bags
2 c heavy whipping cream
the zest of 3 large lemons
1/2 tsp high-quality vanilla
1 1/4 tsp ginger (not fresh; I'm pretty sure you'd want to use less)


1) Let green tea bags steep in the milk for 3-4 hours. The milk should stay in the fridge so it's cold and doesn't spoil. Remove them when you're ready to start mixing up the ice cream base.
2) Whisk together eggs and sugar.
3) Add tea-milk; mix thoroughly.
4) Add cream; stir.
5) Add lemon zest, vanilla, and ginger. Stir.
6) Pour into an ice cream maker and freeze according to directions. Don't forget to taste-test!
7) Remove from ice cream maker and turn out into airtight containers. Finish freezing completely.
7) Enjoy with abandon! Makes about one quart, give or take.