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Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Green Tea Ice Cream

Cooking Light JUNE 2002

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3g
  • Carbohydrate: 29.7g
  • Fiber: 0.0g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 28mg
  • Calcium: 73mg
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Green Tea Ice Cream recipe

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