Advertisement
Real Green Tea Ice Cream with Sesame-Caramel Sauce
- Makes approximately 1 quart 1 liter of ice cream for
4 to 6
servings - Difficulty
Easy
By Robert Wemischner and Diana Rosen
Published 2000
Good-quality Japanese Sencha green tea is best, but any tea, whether finely powdered or whole leaf, will lend the distinctive flavor imprint of green tea to this refreshing combination of cool and cream. The nutty, toasty personality of green tea is the ideal match for the rich Sesame-Caramel Sauce.
Ingredients
2 cups 500 milliliters ¼ cup 50
Method
In a heavy saucepan, bring the milk and tea to a boil. Remove from heat and infuse for 1 minute. Pour through a fine-meshed sieve into a heatproof bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Return to a clean saucepan. Add the cream, sugar, and lime zest. Bring to a boil and stir until sugar dissolves completely. Cool, then add the vanilla extract. Chill
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe