Place ice cream, ginger and green tea powder in a large chilled bowl. Beat with an electric mixer until combined.
Return to ice cream container. Refreeze for several hours or overnight.
Toss fruit in juice. Arrange on serving platter or in individual glasses and drizzle with honey. Serve with ice cream and green tea.
Lightly whisk egg yolks in a pan.
Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture thickens, remove from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.
Combine ice cream with powdered green tea and crystallized ginger. Freeze for several hours, to overnight.
Arrange fruit on a serving platter or in individual glasses. Drizzle with lime juice and honey. Serve with ice cream.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
alt.
Sift together the tea and flour and add to
For the ice cream:
Lightly whisk egg
Put the ice aside in a container or
In a saucepan, bring the water and honey to a simmer over medium high heat, stirring until the honey dissolves completely. Let cool.
Stir in the green tea, and lemon juice, then pour into a very cold 13x9-inch pan and carefully set in the freezer.
Stir with a fork every 45-60 minutes, breaking up the any ice cyrstals that may have formed, until the mixture is firm.
Scrape with a fork and serve in glasses, garnished with a slice of lemon.
Let the ice cream soften but not melt. Stir in the green tea powder \"matcha\" and refreeze until firm.
Matcha is sold in the tea section of Asian markets.
Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.
Combine the ice cream, green tea, sugar, food coloring, and ice cubes in a blender. Blend on high until smooth.
ottom of blender.
Add ice cubes.
Add fruit. (I
ith plastic wrap.
Scoop ice cream into 10 prepared egg
Combine boiling water and green tea in a tea pot; cover pot and steep tea, at least 30 minutes. Strain tea and pour into ice cube trays; freeze until solid, 4 hours to overnight.
Put 6 green tea ice cubes in a blender; pulse until mostly crushed. Add yogurt and sugar and blend until desired consistency is reached.
Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup.
Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.
Mix 1/2 tsp green tea powder in 2 ounces of hot water in a bowl. Stir with a whisk until completely dissolved.
Stir in 3 teaspoons of sugar or sugar substitute (can adjust to taste).
Add in 4 ounces of milk and stir.
(Optional) Add 1 teaspoon of vanilla syrup, such as Torani or DaVinci brands.
Add ice cubes and blend in a blender until smooth.
Enjoy!
Note: You could also drink this as a Matcha Green Tea Iced Latte by just pouring the mixture over ice instead of blending.
Blend ice, milk, vanilla syrup, coffee creamer, green tea powder, and xanthan gum in a blender until smooth, 20 to 40 seconds.
Add milk, liquid smoothie base, and syrup to blender.
Add green tea powder.
Add 2/3 of the ice.
Blend until ice is broken up into a fine consistency.
Check the thickness and add more ice and blend as desired. Careful not to overblend.
Add more syrup if you like it sweeter.
Whisk the green tea powder, water, and milk together in a bowl; sweeten with the honey and continue whisking until dissolved into the tea. Chill completely in the refrigerator. Serve poured over ice.
Boil 4 cups of water.
Add 5 tsp of green tea leaves.
Steep for 3 to 5 minutes.
Strain the tea.
Add 1/2 cup sugar to tea and stir.
Pour tea into popsicle molds.
Freeze until slushy; insert popsicle sticks.
Continue freezing until solid.