Green Tea Ice Cream

  • Yield: 6 (3/4-cup) servings


2tablespoons powdered green tea
3tablespoons boiling water
3-- eggs
1cup light corn syrup
1/2cup sugar
2 1/4cups milk
1 1/2cups heavy cream
1tablespoon vanilla extract
1 1/2teaspoons lemon juice
-- Green and yellow food coloring
-- Lemon peel for garnish
-- Mint sprigs for garnish


  1. Dissolve the tea in the boiling water in a small cup. Set aside and let cool to room temperature.
  2. Beat the eggs in a large bowl until foamy. Beat in the corn syrup gradually. Add the sugar and beat until thick. Stir in the cooled tea, milk, cream, vanilla and lemon juice. Stir in a few drops of food coloring until desired color is reached.
  3. Pour the mixture into a 9 x 13-inch pan. Cover and freeze until almost firm. Remove to a chilled bowl. Beat until smooth. Return to the pan and freeze until firm.
  4. Scoop into sherbet glasses. Garnish each serving with a thin narrow strip of lemon peel and a sprig of mint. Makes 1 1/2 quarts.

Recipe reprinted with permission from the Junior League of Las Vegas' Las Vegas Glitter to Gourmet (Junior League of Las Vegas, 2001).