Ingredients for Green Tea Ice Cream from The Perfect Scoop, makes about 1 quart:
-1 cup whole milk
-3/4 cup granulated sugar
-Pinch of salt
-2 cups heavy cream
-4 teaspoons matcha (green tea powder)
-6 large egg yolks
|Matcha (green tea powder). You can find it at your Asian grocery store, or at House of Cha.|
To begin, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk the green tea powder in. This was much more challenging than I expected. The powder likes to stay clumpy, so I used a spoon to break the clumps around the side of the bowl. Don't worry if you still have some clumps, the warm custard will help dissolve the rest. Place bowl over an ice bath, and place a mesh strainer on top of mixture.
In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape everything back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder. Stir until cool over the ice bath.
Chill in the refrigerator for at least 2 hours or overnight, and then freeze in your ice cream maker according to your manufacturer's instructions.
|Matcha Iri Genmaicha is my favorite tea - tastes like popcorn!|
For other drinks, check out my Prometheus Springs review here.