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Dessert

Green Tea Ice Cream

A frozen dessert made from green tea, cream, sugar, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Green Tea Ice Cream

Ingredients

Directions

Make the tea base

  1. Pour boiling water over the green tea until it is just covered.

  2. Let it steep until the strength is extracted.

  3. Strain the tea through a fine sieve into a pint of cream.

  4. Add 8 ounces of sugar and mix well.

Freeze

  1. Freeze the mixture as you would for custard ice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Green tea + sugartop 30% of all pairs
    Smell alikelow
    Cooked together159 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Green tea + creamtop 32% of all pairs
    Smell alikelow
    Cooked together48 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green tea
Provides the flavour and colour of the ice cream, extracted by steeping in hot water.
Cream
Adds richness and a smooth, creamy texture as the base of the ice cream.
Sugar
Sweetens the base and softens the frozen texture so it stays scoopable.

The step that matters

Steeping the green tea. Steep long enough to extract the tea's strength, but not so long that bitter compounds build up. Tea over-steeped in hot water turns astringent, and that bitterness is strongest once it is blended into rich cream, so tasting as you go helps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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