green tea coconut ice cream recipe
1 cup whole milk
1/2 cup full fat coconut milk
6 green tea bags
1 1⁄2 cups heavy cream
5 egg yolks
3⁄4 cup sugar
1/4 cup raw, local honey
Place the milk and coconut milk in a large saucepan and heat over medium heat just until warmed through, but do not boil. Remove from heat and add the green tea bags. Let the milk and tea mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Remove the tea bags, carefully squeezing out the excess liquid from each bag into the pan. Add 1 cup of the cream to the pan and cook over medium heat until heated through, but do not allow the mixture to boil. Remove from heat; set aside to cool slightly.
Whisk together the egg yolks, sugar and the remaining 1/2 cup cream in another saucepan. Temper the egg mixture by slowly adding a small amount of the warm milk mixture into the pan while stirring. Pour the rest of the egg mixture into the saucepan, stirring to combine. Stir in the honey. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 5 minutes. Do not allow the custard to boil.
Let the custard cool to room temperature. Cover with plastic wrap, placing it directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours and up to 24 hours. Freeze in an ice cream maker according to the manufacturer's instructions.
