Green tea ice cream
This ice cream is not only deliciously cooling during a summer heat wave, but is an intriguing dessert for special events (and St. Patrick’s Day, of course).
The homemade versions are basically a cooked custard with matcha powder added.
If you’re willing to whisk it every few hours before serving, you can make it without a special ice cream maker.
1 cup milk
4 tablespoons matcha green tea powder
2 tablespoons granulated sugar
3 eggs plus 3 egg yolks
½ cup granulated sugar
2 cups heavy cream
Gently heat the milk to 170 degrees F.
Do not scald or let it boil.
Mix some of the milk with the matcha powder and 2 tablespoons of sugar until blended, then add to the warm milk.
Whip the 3 eggs plus 3 egg yolks with ½ cup sugar and a dash of salt.
Add small amounts of milk to the eggs, and then add the egg mixture to the warm milk and matcha carefully so it does not curdle.
Cook over low heat or over water in a double boiler, stirring constantly, until the mixture coats the back of the spoon.
Remove from heat, strain through a sieve until smooth, and completely cool.
Whip the cream lightly and fold into the cooled matcha-milk-egg custard mixture.
Let chill in the refrigerator for 2 hours before freezing.
Whip lightly or stir it up every few hours in the freezer to prevent ice crystals from forming.
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This page was last updated by Sharon Jones.
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