Green Tea Coconut Milk Gelato

sakura vert green tea
Staying with my parents these last seven months has allowed me to foster my ice cream making ability. They had an ice cream making machine ready to be used and I had cravings for the the pure and creamy taste of the homemade dessert. It is so simple to make and the varieties to try are endless. Along the way I have picked up my own machine and developed a few of my own recipes

This Green Tea Coconut Milk Gelato is a twist on a recipe that came with our machine. Since we are trying to eliminate cows milk from our diet as much as possible almond and coconut milk are the substitutes of choice in our refrigerator. I wasn't sure how the gelato would thicken the first time I tried "cooking" it, but it did, and what came out of the machine was delicious! I used Lupicia's "Sakura Vert" green tea to infuse the milk and added some coconut shavings for texture. Don't eat this ice cream before bed, the caffeine from the tea will keep you up, but it would be a perfect brunch dessert or accompaniment to high tea. I look forward to experimenting with different tea infusions.

the perfect cup

Green Tea Coconut Milk Gelato Recipe

Ingredients:
3 1/4 cups coconut milk
8 green tea bags
1/4 cup powdered fat free milk
8 large egg yolks
1 cup granulated sugar
1 cup heavy cream

Directions:
Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags. Stir powdered milk into the remaining and keep warm over low heat. Place egg yolks and sugar in a medium bowl. Using a whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium,. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 degrees. Stir in cream, cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours.

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