Green Tea Ice Cream
Annie | February 8, 2009YOU MUST HAVE AN ICE CREAM MAKER FOR THIS
3 egg yolks
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 ½ tsp. Vanilla extract
Pinch of salt
4 tsp. Matcha (a Japanese green tea powder-find at an Asian market OR read comment below.)
Whisk yolks in a large bowl.
Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Whisk in the matcha.
Temper about ½ cup mixture into yolks, then whisk yolks into remaining cream mixture.
Cook custard over medium-low, stirring occasionally until thickened, about 3 minutes; add vanilla and salt. Return to a bowl and cool until almost room temp, use an ice bath to cool faster.
After cool, cover with plastic wrap, and chill custard over-night or for at least 4 hours.
Churn in an ice cream maker according to instructions.
Hi Annie, I found your recipe online. I like it's
Alissa White | February 9, 2009Hi Annie,
I found your recipe online. I like it’s simplicity and the pinch of salt. Matcha powderd green tea can be hard to find in local stores. I sell an ingredient grade matcha, perfect for making ice-cream, called Gotcha Matcha available at matchasource.com. There you will also find sifters which can be useful when working with matcha because it has a tendency to get clumpy. Good luck with the site, Alissa.