Green Tea Ice Cream With Peanut Sprinkle Food

GREEN TEA ICE CREAM SANDWICHES

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
• Preheat an oven to 300 degrees F and line a baking sheet with parchment paper.
• Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely.
• Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days.

PHILADELPHIA-STYLE ICE CREAM BASE

Steps:

• In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
• Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.

GREEN TEA ICE CREAM

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

VEGAN ICE CREAM

Steps:

• In a medium pot, combine hemp or cashew milk, coconut cream, corn syrup, sugar and salt, and bring to a simmer. Simmer until sugar dissolves, about 5 minutes. Let cool in the pot.
• Transfer to a container and stir in vodka, if using, and vanilla. Chill for at least 4 hours or overnight. Transfer mixture to an ice cream maker and chill according to manufacturer's instructions.

GREEN TEA ICE CREAM

Steps:

• Regular Version: Place tea bags and boiling water in a cup.
• Let steep for 5 minutes.
• Gently squeeze tea bags into water and discard.
• Blend tea and sugar.
• Allow liquid to cool.
• Stir in Half& Half and cream.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill mixture according to the manufacturer's directions for your machine.
• (Mixing/chilling time is usually about 30 minutes).
• Diet Version: Follow steps#2, 3& 4 for regular version (see above).
• Allow liquid to cool.
• Stir in"Equal" and milk.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill the mixture according to the manufacturer's directions for your machine.

GREEN TEA ICE CREAM

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

MATCHA GREEN TEA ICE CREAM

Steps:

• 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.