Genmaicha Ice Cream Recipe

This recipe uses cream cheese as a base to help stabilize the ice cream. It has a chewier texture compared to my custard recipes. The genmaicha is roasty and delicious! Add some matcha powder on top for a beautiful look.

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Recipe

Makes: 1 quart ice cream

Ingredients

• 2 cups milk

• 4 genmaicha tea bags (around 4 tablespoons)

• 4 tsp. cornstarch

• 1 1⁄4 cups heavy cream

• 2⁄3 cup sugar

• 2 tbsp. light corn syrup

• 1⁄4 tsp. kosher salt

• 3 tbsp. cream cheese, softened

1. In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside.

2. In a 4-qt. saucepan, add the remaining milk. Place all the tea bags in the milk and simmer for 15 minutes to 1 hour depending on how strong you want the flavor to be.

3. Add the cream, sugar, syrup, and salt to the saucepan and bring to a boil over medium-high heat.

4. Cook for 4 minutes; stir in slurry.

5. Return to a boil and cook, stirring, until thickened, about 2 minutes.

6. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.

7. Chill ice cream in the fridge or in an ice bath.

8. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

Recipe addapted from Jeni's Ice Cream Base Recipe.