Tea Ice Creams and Sherbets

[Allise Fountain]

O.K. so I thought I'd introduce an interesting dessert that I know you guys will enjoy. The first of these that I tried was green tea ice cream which is one of my favorites, it's soooo delicious. Here are some recipes for tea ice creams and sherbets. Obviously we are ether vegetarian or vegan on here so use substitutes for the eggs and milk and cream. Soy milk is just as good with ice cream, if not better sometimes. Also some of these ask to cultivate your own flowers, I'm sure dried ones used for tea will work just as well.

Jasmine Ice Cream



4 1/2 cups cream
3/4 th cup sugar
4 handfuls of fresh jasmine flowers
8 egg yolks
1 cup milk
2-3 drops vanilla

Start a day ahead. Collect the flowers and rinse them well. Dry them well on a kitchen towel. Heat the cream and sugar in a saucepan till its heated through and just about to simmer. Turn off the heat, and add the flowers to it. Let it cool to room temperature and close in an air tight container and chill in the fridge for 24 hrs. At this time u might also want to put the ice cream bowl into the freezer as well. The next day, strain the cream and remove the flowers. Heat the cream and milk in a saucepan till just about to boil. In another bowl lightly beat the egg yolks and add the vanilla, just to reduce the eggy smell. Add a bit of the hot cream+milk to the yolks mixing continuously. Transfer all the egg yolks to the milk and return to the heat, and cook stirring continuously till it thickens a bit. Turn off the gas, and let it cool completely on the table top. Do not put the hot custard in the fridge as that will make water crystals in the mixture. One cooled, transfer to the freezer for 20 mins till well chilled, and then put into the ice cream machine, ( follow the instructions of your machine ) and churn for 15-20 mins. The ice cream is ready to eat.

Jasmine-Honey Sherbet



3 1/2 cups warm brewed green jasmine tea
3/4 cup half-and-half
3/4 cup honey
1/4 cup sugar
1/8 teaspoon lemon juice

In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day.

Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Green Tea Ice Cream



3 tbs green tea leaves (whole)
1 cup heavy cream
2 cups cold milk
2 egg yolks
1 tbs cornstarch
1 cup sugar

In a saucepan, heat milk slowly to boiling. Then add green tea leaves and cover. Let steep (simmer) for about 15 minutes. Meanwhile, in a mixing bowl, beat egg yolks with sugar and cornstarch. Remove milk from heat and strain out the tea leaves. Whisk in egg mixture, whisking constantly to keep the eggs from cooking in the hot milk. When mixture is starting to thicken, transfer to a larger bowl and allow to cool. Then stir in the heavy cream. Freeze mixture for at least 2 hours before serving.

Vegan/Vegetarian/Healthier Ingredients Alternatives

Cream = Soy Yogurt
Milk = Soy Milk
Sugar = Stevia, honey, maple syrup
Eggs = Firm tofu

I hope you guys enjoy eating this, it's DIVINE!!