Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | water |
| 3/4 cup | granulated sugar |
| 2 tbsp | loose Chinese gunpowder green tea or green tea (about 3 teabags) |
| 4 tsp | fresh lemon juice |
| 1-1/4 cups | whole milk |
Directions
1. Combine water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Add tea; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard tea leaves. Stir in lemon juice; chill completely. 2. Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 2 hours or until firm. Nutrition Information per 1/2 cup serving:
Source: Cooking Light website at http://www.cookinglight.com