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gementThe first ice cream I made was green tea flavored, and the second was very dark chocolate. I've misplaced my notes on the process for those, but ohhh they were good. I'll find them.
The basic procedure for the green tea one in case I never find the notes:
1c green tea leaves
enough boiling water to steep them and extract 1/4 c liquid
Mash the leaves down with a spoon to get out the 1/4 c liquid. It will be dark sludgy green. Mince 2 Tbsp of the leaves. Throw both into a standard ice cream base. (I think I used a custard base with 3c half and half, eggs, and white sugar.)
This stuff was a little chewy because I should have minced the leaves finer, but the texture was otherwise good. I don't actually like green tea, so I can't vouch for the flavor, but the green tea lovers in the house were mad for it. WARNING: It had a caffeine punch, as measured by J who has a pretty high tolerance.
The basic procedure for the chocolate ice cream was adding about twice as much dark chocolate and baker's chocolate as any recipe on the internet called for. I believe it was 4 oz of solid chocolate, plus a scoop of dutch-processed cocoa.
The result was tasty, but I should have used a lighter base. I had used 2c cream, 1c half and half, and eggs. With all the solid chocolate in, it was so creamy it didn't quite taste cold. Next time I'd use half and half and milk instead.
The basic procedure for the green tea one in case I never find the notes:
1c green tea leaves
enough boiling water to steep them and extract 1/4 c liquid
Mash the leaves down with a spoon to get out the 1/4 c liquid. It will be dark sludgy green. Mince 2 Tbsp of the leaves. Throw both into a standard ice cream base. (I think I used a custard base with 3c half and half, eggs, and white sugar.)
This stuff was a little chewy because I should have minced the leaves finer, but the texture was otherwise good. I don't actually like green tea, so I can't vouch for the flavor, but the green tea lovers in the house were mad for it. WARNING: It had a caffeine punch, as measured by J who has a pretty high tolerance.
The basic procedure for the chocolate ice cream was adding about twice as much dark chocolate and baker's chocolate as any recipe on the internet called for. I believe it was 4 oz of solid chocolate, plus a scoop of dutch-processed cocoa.
The result was tasty, but I should have used a lighter base. I had used 2c cream, 1c half and half, and eggs. With all the solid chocolate in, it was so creamy it didn't quite taste cold. Next time I'd use half and half and milk instead.
