Ingredients
8 full teaspoons of green tea
2 cups boiling water
2 cups water
11/4 cups granulated sugar
1/4 cup dark corn syrup

2 tablespoons lemon juice Place tea in a teapot. Pour boiling water over the tea, cover teapot and brew for 5 minutes. In a medium saucepan, bring 2 cups water and sugar to a boil. Boil for 1 minute. Remove pan from heat and stir in the green tea, corn syrup and lemon juice. Pour into a non-reactive bowl. Cover and refrigerate until well-chilled, about 1 hour. Process in an ice cream maker according to manufacturer's instructions. Makes about 1 quart.

Take your favorite vanilla ice cream such as Hagen Daz or Ben & Jerry’s from the fridge and let it soften thoroughly. Mix 1 tea spoon of Matcha green tea powder into the softened ice cream. Put it back in the fridge to harden a bit for a few minutes. Serve it on a dish and add sweet red beans from a can or chocolate syrup depending on your individual taste. It is truly delicious! We used Hagen Daz vanilla with almond for and it was truly incredible.

Ice Cream
2 cups whole milk
1/4 cup green tea leaves
2 cups heavy whipping cream
3/4 cup granulated sugar
Grated rind of 1 lime (reserve the lime for the sauce)
Few drops of vanilla extract

Sesame-Caramel Sauce
1 cup granulated sugar
1 cup water
Juice of 1 lime (reserved from above)
1/2 cup heavy whipping cream
2 tablespoons toasted sesame seeds
Warm water, as needed, to thin the sauce

Diet Information
479 calories (57% from fat)
31 grams fat (18 gram sat. fat)
50 grams carbohydrate
4 grams protein
55 mg sodium
108 mg cholesterol
111 mg calcium
0 grams fiber

You will need an ice cream maker for this recipe. Any green tea, whether finely powdered or whole leaf, can be used. The recipe has a slight green hue.

In a heavy saucepan, bring the milk and tea to a boil. Remove the mix from the heat and infuse for 1 minute. Pour it through a fine-meshed sieve into a heat-proof bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Put the milk mixture in a clean saucepan, and add the heavy whipping cream, sugar and lime zest. Bring the mix to a boil and stir until the sugar dissolves completely, about 5 minutes. Remove it from the heat, cool, then add the vanilla extract. Chill the mixture until it's cold, then freeze it using an ice cream maker according to the manufacturer's instructions. Meanwhile, prepare the sauce. In a heavy 1-quart saucepan, bring the sugar, water and lime juice to a boil over medium to high heat. Cook until it's golden brown, swirling the pan a few times, but do not stir. Do not allow the sugar to burn; the mixture should become an amber color. Meanwhile, in a small saucepan, heat the cream until it's warm, then add the cream, a few tablespoons at a time, to the sugar mixture. Stir gently with a wooden spoon to blend, being careful not to splatter, as this mixture foams up the sides of the pan. When the sauce is blended, add the toasted sesame seeds. Because this sesame- caramel sauce will thicken upon standing, thin as needed with warm water prior to serving.

With the health research looking very promising, white tea is well on its way to becoming another health food craze. For non-tea drinkers, white tea is so mild, it may be entirely palatable to most.

To make 2-1/2 cups of white tea smoothie, gather these ingredients. The fruit must be frozen to make a thick smoothie.

1½ cups of frozen fruit (berry medley pictured - raspberries, strawberries, blueberries, blackberries)

3/4 cup fat-free milk or soy milk (or plain yogurt)

1/4 to 1/2 cup brewed white tea

1/2 cup pomegranate juice or pom/blueberry

1 peeled banana, frozen

Put frozen fruit, milk, white tea, pom juice and frozen banana chunks in a blender. Cover and blend until smooth. Serve right away.