GREEN TEA ICE CREAM

MAKES ABOUT 3 CUPS

IFIND that loose tea leaves work better in this recipe than green tea
in bags. Also, green tea can vary in strength depending on the brand; for
this recipe, the stronger, the better.

2 cups milk
3 tablespoons green tea leaves
2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 cup heavy cream

Bring the milk to a boil in a heavy medium saucepan. Remove from the
heat. Stir in the tea leaves, cover, and set aside to steep for 10 to 15 minutes.
Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks
until thickened and pale yellow. Beat in the cornstarch.

Strain the milk to remove the tea leaves and slowly beat the warm milk
into the egg yolks and sugar. Pour the entire mixture back into the pan and
place over low heat. Stir constantly with a whisk or wooden spoon until
the custard thickens slightly. Be careful not to let the mixture boil or the
eggs will scramble. Remove from the heat and pour the hot tea custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the 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.

Variations

ASIA SPICE ICE CREAM Add ½ teaspoon crushed Szechwan peppercorns
to the warm custard along with the cream. Proceed with the recipe as directed.

GREEN FORTUNE ICE CREAM Add ½ cup crumbled fortune cookies to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the cookies. Proceed with the recipe as directed.

SWEET AND SOUR ICE CREAM Add the grated zest of 1 lemon to the
warm custard along with the cream. Proceed with the recipe as directed.

GINGER ICE CREAM

MAKES ABOUT 1 QUART

THIS recipe calls for fresh as well as crystallized ginger, which can
both be found in many supermarkets or by mail from Whole Foods (800-
780-3663). Powdered ginger will not work in this recipe.

¾ cup sugar
3 large eggs
2 teaspoons cornstarch
One 4-inch piece fresh ginger, peeled
1 cup milk
1½ cups heavy cream
½ teaspoon vanilla extract
2 tablespoons finely chopped crystallized ginger

In a mixing bowl, beat the sugar into the eggs until thickened and pale
yellow. Beat in the cornstarch. Set aside.

Slice the ginger into ½-inch pieces and combine with the milk in a heavy
medium saucepan. Bring to a boil, then remove from the heat, cover, and
let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly
beat the warm milk into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and pour the hot
ginger custard through a strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the cream and vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crystallized
ginger to the machine when the ice cream is semifrozen. When finished,
the 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.

Variations

EAST INDIA TRADING COMPANY ICE CREAM Along with the ginger,
add to the milk ¼ teaspoon each of the following: ground cinnamon, ground
nutmeg, ground cardamom. Proceed with the recipe as directed.

GINGER COOKIE ICE CREAM Add ½ cup crumbled ginger snaps to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the cookies. Proceed with the recipe as directed.

GINGER NUT ICE CREAM Add ½ cup chopped toasted walnuts 

 to the machine when the ice cream is semifrozen. Allow the machine
to mix in the nuts. Proceed with the recipe as directed.

GINGER TEA ICE CREAM Add 2 tea bags of black tea to steep in the milk
along with the ginger. Remove the tea bags with the ginger. Proceed with
the recipe as directed.

GINGER VERBENA ICE CREAM Add 6 leaves fresh lemon verbena to
steep in the milk along with the ginger. Strain the leaves out with the ginger.
Proceed with the recipe as directed.

PFEFFERNUSS ICE CREAM Add ½ teaspoon ground cinnamon and ¼
teaspoon ground nutmeg to the milk along with the ginger. Add ½ cup
crumbled sugar cookies to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.

FIG ICE CREAM

MAKES ABOUT 1 QUART

DRIED figs have a more intense flavor than fresh figs, making them
perfect for ice cream. Look for ones that are semimoist, not hard or desiccated.

8 dried figs
2 large eggs
1½ cups milk
½ cup sugar
1 cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt

Cover the dried figs with boiling water and set aside until soft, about 2
hours. Drain the figs, cut into quarters, and place in a food processor. Add
the eggs and process until smooth, about 1 minute.

Combine the milk and sugar in a medium saucepan and place over low
heat. Stir until the sugar dissolves and the milk comes to a boil. Immediately
remove from the heat. With the food processor running, slowly pour the
hot milk into the fig mixture through the feed tube. Process until completely
smooth. Pour the mixture into a large, clean bowl and allow to cool slightly.
Stir in the cream, vanilla, and salt. Cover and refrigerate until cold or
overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the 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.

Variations

FIG ALMOND ICE CREAM Add ¼ teaspoon almond extract along with
the vanilla extract. Add ½ cup chopped toasted almonds (see page xvi) to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the nuts. Proceed with the recipe as directed.

FIG COOKIE ICE CREAM Add ½ cup crumbled sugar cookies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
cookies. Proceed with the recipe as directed.

FIG TART ICE CREAM Substitute honey for sugar. Add 1 teaspoon grated
fresh orange zest and 3 crumbled graham crackers to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

PROMISED LAND ICE CREAM Add ¼ cup chopped dried dates, ¼ cup
raisins, and ½ cup crumbled mandelbrot or other dry cake to the machine
when the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

SPICED FIGGIE PUDDING ICE CREAM Add ½ teaspoon ground cinnamon,
¼ teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the
milk along with the sugar. Proceed with the recipe as directed.