White Honey Green Tea Ice Cream

Here is a recipe which perfectly marries Volcano Island Honey Company's White Honey, some of the best honey in the world, also produced by God, the bees, and a neighboring farm, with our Sweet Roast Green Tea.  This ice cream is smooth, rich, and wonderful!  We used our Original Sweet Roast, but any tea can be used to give variation in color and flavor.  Food coloring can also be added to give a more vivid green hue.  Alternately, use free range chicken eggs, grind the tea before infusing, and consume fresh before the green fades away.

Enjoy!  For a suggestion on how to use the leftover egg whites, see my post for Green Tea Egg White Cake.

by Dana Shapiro
**Note that photo below includes the use of green coloring.


6 egg yolks
1.5c milk
1c cream
3T (or 2 tsp ground) Original Sweet Roast Green tea
6 drops green food coloring (*optional)

1. Bring milk to a low boil in a saucepan. Promptly remove from heat. Stir in tea leaves, cover and set aside to steep for 10-15min.
2. Meanwhile, in a medium mixing bowl, beat honey with egg yolks until thickened.
3. Strain tea from milk with a fine strainer.  Slowly beat the warm milk into the egg mixture. 
4. Pour into saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to let the mixture boil or eggs will scramble. 
5. Remove from heat and pour the hot tea-honey custard through a strainer into a large, clean bowl. Allow custard to cool slightly, then stir in cream. Cover and refrigerate until cold or overnight.
6. Stir the chilled custard, then freeze in ice cream machine according to manufacturer's instructions. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.

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