Author Notes
This recipe was born out of dinner party necessity. I had a plan - tea brined chicken on steamed bun, asian winter slaw, and of course my favorite starter - Midge's okonomiyaki. The perfect light but flavorful asian style meal. So at Whole Foods this weekend I thought "I'll just pick up some green tea ice cream and ginger cookies and that will be a perfect, easy dessert." Not so much. Apparently they don't sell green tea ice cream at Whole Foods. I'm not sure where I had some - I think that I have - but at this point I had it in my mind that this was what i wanted so I grabbed some green tea and ginger cookies and headed home. I was pressed for time so I went online for recipes but all the recipes I saw used matcha green tea powder. I only had tea bags. So I went basic - infusing milk with the tea bags, sweetening with honey, and adding some greek yogurt to make the final product ligheter and zippier. In the end, I had exactly what I was hoping for - but it is still a mystery as to where I must have had this before. —meganvt01
Ingredients
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2 cups
whole milk
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12
green tea bags
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1/4 cup
honey
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2 tablespoons
sugar
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5
extra large egg yolks
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1 cup
greek yogurt
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3/4 cup
chopped ginger snap cookies (more or less depending on your taste)
Directions
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Heat the milk and tea bags over medium heat in a sauce pan to a simmer. Stir frequently to prevent the milk from burning on the bottom of the pan. Cook for 5 -6 minutes until the tea has nicely infused into the milk - mine was a beautiful caramel color. Stir in the honey and remove from heat.
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Whisk the eggs and the sugar. Temper the eggs with the hot milk mixture. Then mix the eggs and hot milk together and return to the stove. Cook over medium low until the mixture thickens slightly - about to coat the back of a wooden spoon.
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Remove the custardy mixture and strain it through a fine mesh to remove any lumpiness that may have occured during the cooking. Whisk in the greek yogurt.
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Chill the custard in the refigerator for several hours until very cool.
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Follow the directions on your ice cream maker to freeze your ice cream. Before you put it in the freezer, mix in your ginger cookie chunks.
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Freeze for several hours, until firm.
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