Talk about “Going Greens”! Not so unusual, if you consider that beets are used in chocolate cakes and carrots in carrot cake. Green tea is an ingredient in ice cream as well. You do need an ice cream maker for this, though you could try it without. You take the mixture out of the freezer every hour for 4 hours or so and break it up with a heavy spoon or process in a food processor.
3 c peas
1/2 c milk
1/3 c sugar
1/2 c heavy cream
fresh chopped basil or mint, for garnish, optional
1. Combine the peas, milk, and sugar in a heavy-bottomed saucepan. Bring just to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, for an hour, or until the peas are very, very tender, falling apart even. Most of the liquid should have been absorbed.
2. Transfer the peas and cream to a blender or food processor and purée until very smooth. Remove contents to a bowl, cover, and chill for a couple of hours.
3. Put chilled mixture into an ice cream maker and churn for about 25 minutes, or follow manufacturer’s instructions. Serve, garnished with fresh herb, if you like.