Green Tea Ice Cream

Green Tea Ice Cream Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
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Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

June 2002
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