Ginger Green Tea Ice Cream

This is my least favorite of our Ice Cream Sundays so far. It wasn't creamy enough and the flavor was too subtle.

Nevertheless, here is the recipe (adapted from here):

2-1/3 cups milk
2 T loose leaf green tea
2-inch piece fresh ginger, peeled and grated, more if desired
1/3 cup sugar
4 large egg yolks
4 teaspoons sugar
1 cup heavy cream
 
In a medium saucepan, combine the milk, tea, grated ginger and 1/3 cup sugar.  Heat to just under boiling. Remove from the heat and allow to steep for at least 20 minutes.

Strain through a fine mesh strainer, pushing on the solids to extract all the good flavors. Return the milk to the saucepan.

 

Heat the milk mixture gently until bubbles form around the edge.

 

Meanwhile, beat the egg yolks on high speed of an electric mixer, adding the remaining sugar, until the yolks have thickened and become a pale yellow.

 

Whisk 1/4 of the milk mixture into the egg yolks, blending thoroughly, then whisk the egg mixture back into the milk remaining in the saucepan.

 

Heat this mixture gently on low, stirring constantly, until it thickens slightly, coats the back of the spoon, and leaves a track on the back of the spoon when you run your finger across.

 

Remove from the heat and allow to cool for a few minutes.

 

Pour into a glass container and refrigerate for at least 4 hours or until thoroughly chilled.

Stir in the cold cream prior to processing in an ice cream maker.