Tag Archives: green tea

Meet My New Toy

16 Jul

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She was sitting on the shelf at Rite-Aid with a little $19.99 tag in front of her. I walked past her and stole a glance. She glanced back. I walked past again, this time looking pointedly, but trying not to act too interested. She looked pointedly back. On the third pass, I stopped in front of her and stared. She stared back, flashing her cardboard box seductively so that the light bounced off the words “delicious versitility” and “fully automatic”. I nervously shifted my weight from one foot to the other, then stooped down to look her in the eye. She cocked her head and winked at me. I caved.

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Yes. I bought an ice cream maker from Rite-Aid. I dare you to judge me after eating some of the ice cream that comes out of it (I feel like using the feminine pronoun here would be inappropriate for some audiences). I don’t have $50 to blow on some gorgeous Cuisineart supermodel. My cute little Hamilton Beach does the job and does it well. Sure, her extension cord is only about a foot long. Sure, it takes an entire freezer full of ice, plus half a carton of salt, for her to freeze ice cream properly. Sure, she’s a bit bulky and unwieldy, but dangnammit, she makes a gallon of ice cream in the flavor of my choice. And that, my friends, is true love.

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I’ve made two kinds of ice creams so far: green tea and raspberry+apricot. The green tea was the honest-to-goodness best green tea ice cream I’ve ever had. It’s not made with a custard base (no eggs!), so it’s got a much lighter texture–just like green tea is supposed to be. I’ve always thought that the store-bought versions were too creamy and too sweet, but this ice cream is absolutely perfect. Plus? No heat, so you can go from mixing bowl to mouth in less than an hour.

The raspberry and apricot ice cream came out with a consistency more like frozen yogurt than ice cream, probably due to the amount of water in it. This didn’t bother me, but the apricot syrup did come with a whole ton of sugar, making the final product really crazy freaking sweet. Not that I’m complaining or anything, but I’d probably cut the amount of granulated sugar I put in by half if I were to make this again.

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Green Tea Ice Cream
From Jason Truesdell

Ingredients
4 cups heavy cream
4 cups whole milk
2 cups  sugar
4 heaping tbsp matcha (green tea) powder
1/4 tsp vanilla extract

Whisk the matcha with the milk and sugar, making sure the powder dissolves. Stir in the cream and vanilla. Chill in the freezer for 15 minutes, then freeze and churn according to your ice cream maker’s instructions.

Makes about 3 quarts.

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Raspberry and Apricot Ice Cream
I made it up! Seriously.

Ingredients
5 cups milk (I used 2%)
3 cups + a sprinkle of sugar
1/4 tsp salt
6 large eggs, beaten
4.5 cups heavy cream
1 tbsp vanilla extract
1 can of apricot halves (12 oz.)
2 cups frozen raspberries

Combine milk, sugar, and salt in a saucepan over low heat until the sugar dissolves. Do not boil!

In a medium bowl, whisk the eggs as you pour half of the hot milk mixture into it. This tempers the eggs so that you get custard instead of scrambled eggs when you pour everything back into the saucepan. Cook over medium heat while stirring until the mixture coats the back of the spoon. It’ll be nice and thick and almost gooey. Chill in the refrigerator (or freezer).

While you’re waiting for your custard base to cool, scoop out your apricot halves and dice them. Save the syrup! Size doesn’t matter a whole heckuva lot. Just make sure you’re okay with that size apricot going into your mouth. Add the syrup and apricot pieces into your cooling custard.

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In a small saucepan, heat the frozen raspberries with a sprinkle of sugar so that their juices come out. Stir and squash them as best you can, then pour the raspberries through a strainer into your apricot-flavored custard. This’ll remove the raspberry seeds and residual pulp, but feel free to skip this step if you like the crunch.

When everything’s cold, stir in the heavy cream and vanilla. Freeze and churn according to your ice cream maker’s directions.

Makes one gallon.

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Length of procrastination: 50 minutes  (green tea), 1.5 hours (raspberry apricot)

Ways to prolong procrastination: Repeatedly open the freezer door to check whether the custard is cool yet. The answer is no, and it probably prolongs the cooling process. Oops.

Also: Bobby’s back! All the nice, high-res artsy-fartsy photos were taken by him. Visit his blog for more pictures and general awesomeness. ^^

I’m submitting these to the Ice Cream Social hosted by Savor The Thyme, Tangled Noodle and Scotty Snacks.

A stroke of genius

1 Mar

We’re all very hungry people, but we don’t always have the time or the ingredients to make exactly what we want. Improvisation is a skill and an art perfected by MacGuyver and utilized by overworked college students too busy (or too lazy) to make the trek out to the neighborhood supermarket. What do you do when you open your refrigerator for a cup of milk and realize that you’d eaten the last of it with cereal last night? Well…

(Green Tea) Tomato Soup

Ingredients
2-3 large tomatoes
1 clove garlic, finely chopped
2 tbsp corn starch
1 tsp dried crushed oregano
dill weed
salt
pepper
2 tablespoons olive oil
2 scoops green tea ice cream*

Bring enough water to submerge all tomatoes to a boil. Put the tomatoes in for about 30 seconds, until the skin starts to wrinkle or split. Take the tomatoes out and peel off the skin, and any stems that are left. Cut the tomato into quarters, and using your fingers, remove the pulp inside along with the seeds, leaving only the flesh.
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Heat the olive oil in a skillet, then stir the tomatoes in the hot oil for about five minutes, until juices start to come out into the pan. Take the skillet off heat and transfer the cooked tomatoes into a blender. Blend at high speed until everything is smooth, and pour it back into the skillet. Add half of the garlic, the oregano, salt and pepper to taste, and simmer for 2 minutes. In a bowl, mix the cornstarch with equal parts water until it is completely dissolved, and add to the tomato puree. Add another cup of water and stir over medium heat for another 2 minutes.

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Add the two scoops of green tea ice cream to the pan and stir until completely melted. Pour the soup into a bowl, sprinkle the rest of the garlic and some dill weed to garnish, and serve nom. Makes one large bowl.

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* The green tea ice cream is the result of our lack of ingredients. Perhaps a cup of milk or half a cup of heavy cream would have been more appropriate. However, the green tea ice cream was the only source of dairy in my fridge, and in the end, it added a welcome sweetness that balanced out the tartness tomatoes.

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Grilled Cheese and Spinach Sandwiches

4 slices of whole wheat bread
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
6-7 leaves baby spinach

Arrange two slices of bread on a George Foreman grill. Alternatively, a spatula and a drop of olive oil on a hot skillet works just as well. Layer cheese thickly until slices are completely covered. Top with spinach and cover with the other slice of bread. Grill for three minutes or until you smell the toasty aroma. If using a skillet, flip the sandwiches halfway through. Dip in the tomato soup and enjoy! Makes two sandwiches.

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Length of procrastination: 20-30 minutes

Ways to prolong procrastination: Complete a crossword while nomming.

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