When people think of farmers markets, they usually picture fresh vegetables, greens and fruit, but the Worcester Community Farmers markets offer a whole lot more than just produce. Local crafters, small business owners and entrepreneurs also make use of farmers market spaces to connect with new customers. We found a lovely selection of artisanal teas at the Canal District Farmers Market and decided to pair a delicate green tea with fresh mint grown from a mint plant bought at the REC Main South Farmers Market earlier this season. The result – sophisticated and delightfully refreshing.
Green Tea and Mint Ice Cream
- 6-8 green tea bags or tisanes
- 1/4 cup finely chopped mint leaves
- 3 cups boiling water
- 1/4 cup sugar or equivalent sweetener to taste
- 1/2 cup heavy cream
- 1/2 cup half and half
Note: Not wild about dairy or all the fat in cream? Leave the milk out entirely to make granita, or substitute coconut, almond or soy milk, whichever is your pleasure.
- Flat pan
- Ice cream machine
- Bruise or rub the mint leaves between your fingers to release the flavor.
- Place the tea bags and mint leaves in a pitcher or large bowl.
- Pour hot water over the tea bags and mint leaves. Enjoy the fragrance while it steeps!
- Steep for 6-8 minutes.
- Strain the tea into a flat non-metal baking pan through a wire mesh strainer.
- Let the tea cool to room temperature. Stir in the milk or cream.
- Place in the freezer for 30 minutes.
- Remove the pan from the freezer and stir the mixture to break up any ice crystals.
- Return the pan to the freezer for another 30 minutes.
- Remove the pan from the freezer. Scoop the mixture into the canister of your ice cream machine.
- Let the ice cream machine do its stuff until it’s the texture of soft serve.
- Scrape the ice cream into a container, cover and freeze for 1 to 2 hours before serving.