Green Tea Ice Cream Sandwiches Recipes

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
• Preheat an oven to 300 degrees F and line a baking sheet with parchment paper.
• Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely.
• Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days.

Steps:

• For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat.
• Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes.
• Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
• When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
• Preheat the oven to 400 degrees F.
• Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
• Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker's rack to cool completely, about 1 hour.
• For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
• Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
• For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
• Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
• Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

Steps:

• In a large bowl beat the egg yolks with the sugar and salt. Set aside.
• In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
• Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
• Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.