Peach Green Tea Ice Cream

October 30th, 2014 12:57 pm by Kelly Garbato

2014-10-16 - Peach Green Tea Ice Cream - 0001 [flickr]

One of my all-time favorite flavors of green tea (second only to *maybe* jasmine) is peach. Recently it occurred to me that I’ve yet to make peach green tea ice cream, an oversight I took to rectifying immediately. Luckily, it was pretty simple: just process some canned peaches and syrup into a slurry and use it in place of the soy milk. Peach Green Tea Ice Cream in a jiff!

If this was the beginning of summer, I might have used fresh roasted peaches in place of the canned stuff. Sadly, it is not. (Sob. Snow is just around the corner, y’all! Get me some sun lamps stat!) But feel free to use ’em if you’ve got ’em!

Also, 1 1/4 cups (or 1 cup post-processing) is about six slices shy of a full 15 ounce can. I was tempted to use the whole shebang, but worried that it’d be too much batter for my one-quart machine to handle. It can be hard to tell, since some batter expands more than others when frozen. As it turns out, it fit with very little room to spare. If your bowl is larger than mine, go ahead and use the full can. Or don’t! The leftover slices taste amazing when served alongside the finished product.


 

Peach Green Tea Ice Cream

Ingredients

1 1/4 cup canned peaches + their juices (feel free to swap this out for roasted peaches)
2 cups soy creamer, plain or vanilla
1/4 cup soy milk, plain or vanilla
2 tablespoons matcha powder
2 tablespoons arrowroot powder
1/3 cup sugar
1 teaspoon vanilla extract

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a food processor, blend the peaches and their juices/syrup until smooth.

3. In a medium saucepan, combine the soy creamer, peaches, sugar, and matcha powder. Heat on medium-high, whisking constantly, until the matcha has dissolved fully in the liquid and no lumps remain. Continue to stir until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla extract and whisk well.

4. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Enjoy immediately or pop it in the freezer for a firmer dessert! Serve with a few peach slices for extra peachy goodness!

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