Genmaicha Ice Cream Without a Machine

Genmaicha is a Japanese green tea blended with roasted rice. That rice changes the taste of cream ice cream without calling for an ice cream maker. You need about 4 1/2 tsp (9 g) genmaicha powder, about 1 1/4 cups (300 ml) cream, and 6.3 oz (180 g) sweetened condensed milk. Make about six scoops; allow at least 6 hours 30 minutes, including freezing and a rest before serving.

The powder goes into softly whipped cream; this recipe doesn't steep leaves. If a six-hour freeze doesn't suit you, other Japanese tea desserts can be baked or set in the refrigerator.

• Preparation 20 minutes
• Freezing at least 6 hours
• Rest 10 minutes before serving
• Cooking none
• Total time at least 6 hours 30 minutes
• Servings about 6 scoops
• Tools a fine sieve, two bowls, a teaspoon, a kettle, an electric mixer, a spatula, a shallow lidded container, and an ice cream scoop

We use a shallow container to help the mixture set. This method limits large crystals without promising the same texture as an ice cream maker. After a night in the freezer, let the ice cream soften longer if the scoop resists.

Ingredients for genmaicha ice cream

• about 1 1/4 cups (300 ml) very cold heavy cream
• 6.3 oz (180 g) sweetened condensed milk
• about 4 1/2 tsp (9 g) powdered genmaicha
• about 4 tsp (20 ml) water at about 181°F (83°C)

Whip the cream, then freeze without a machine

1. Sift about 4 1/2 tsp (9 g) powdered genmaicha into a bowl.
2. Pour about 4 tsp (20 ml) water at about 181°F (83°C) over the powder.
3. Work the powder with a teaspoon until it forms a smooth paste.
4. Let the paste cool slightly for 5 minutes.
5. Stir 6.3 oz (180 g) sweetened condensed milk into the paste.
6. Whip about 1 1/4 cups (300 ml) very cold cream in a second bowl to soft peaks.
7. Fold one-third of the whipped cream into the genmaicha mixture.
8. Gently fold in the remaining cream with a spatula.
9. Spread the mixture in a shallow container.
10. Close it with its lid.
11. Freeze for at least 6 hours, until the ice cream holds together in scoops.
12. Let the ice cream rest for 10 minutes at room temperature before serving.
13. Make about six scoops with an ice cream scoop.

First fold the genmaicha paste into one-third of the whipped cream. You'll see any clumps before adding the rest. We keep the peaks soft so the two mixtures combine without flattening all the cream.

Genmaicha or hojicha ice cream?

This ice cream brings roasted rice into a sweet cream base. Hojicha ice cream has a roasted tea note without rice.

Which tea should you use for this ice cream?

To keep the roasted rice note in the sweet cream, we choose powdered Genmaicha Présent. It stays in every scoop; leaves would need steeping and a different amount.

Our tip. Check the tea paste in the first third of the cream before filling the container. Clumps are harder to fix once the ice cream has set.

Allergens. This version contains milk.