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Green Tea Ice Cream

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 1 1/2 cups water
  • 3/4 cup sugar
  • 2 tablespoons loose Chinese gunpowder green tea or green tea (about 3 tea bags)
  • 4 teaspoons fresh lemon juice
  • 1 1/4 cups whole milk

Nutrition Information

  • calories 143
  • caloriesfromfat 12 %
  • fat 1.9 g
  • satfat 1.1 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 29.7 g
  • fiber 0.0 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 28 mg
  • calcium 73 mg

How to Make It

  1. Combine water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Add tea; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard tea leaves. Stir in lemon juice; chill completely.

  2. Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 2 hours or until firm.