Green Tea Ice Cream

By Marge Perry & David Bonom
You can create the wonderful of green tea ice cream at home—without an ice cream maker!
  • Yield: 5 cups
  • Course: Dessert


  • Cornstarch
  • Egg yolks
  • green decaf tea bags
  • Half and Half
  • milk
  • Salt
  • sugar


  1. Combine the half and half and 1 cup of the milk in a small saucepan over medium heat until hot. Add the tea bags, remove from the heat, and let steep 15 minutes. Gently squeeze the tea bags and discard.
  2. Meanwhile, whisk together the egg yolks, sugar, cornstarch and salt in a bowl until pale and thick. Gradually whisk the hot milk mixture into the yolk mixture. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 7-8 minutes. Remove from the heat and pour in the reserved 1/2 cup milk then immediately pour into a bowl and set it into a larger bowl filled with ice water. Cool the mixture completely, stirring often. Cover the bowl and chill in the refrigerator until cold, about 30 minutes.
  3. Pour the mixture into a 13-inch x 9-inch baking dish and set in the freezer. Allow to freeze 1 hour, then with a rubber spatula, scrape any of the mixture that has frozen near the edges off the side of the pan. Beat the mixture vigorously with a whisk, being sure to mash any of the frozen bits then return to the freezer. Freeze until frozen, about 2 hours longer, stirring vigorously every 30 minutes. Transfer to a sealed container to store.