David Lebovitz's Green Tea Ice Cream
  • 1 cup (250 ml) whole milk, (Kirsten used 2%)
  • ¼ cup (150 g) sugar
  • pinch of salt
  • 4 teaspoons matcha (green tea powder)
  • 6 large egg yolks
  1. Use a medium sauce pan and heat the milk, sugar, and salt.
  2. In a large bowl mix whisk the matcha and the heavy cream.
  3. Whisk the egg yolks in a separate bowl and slowly add the warm milk mixture. Pour the mixture back into the sauce pan and heat (while stirring the whole time!) until the mixture has a thicker consistency that covers the back of a wooden spoon well. Don't let it boil or you will have scrambled eggs mixed with your milk!
  4. Set a strainer on top of the matcha cream mix and pour the egg mix through it.
  5. Whisk very vigorously until the ice cream base turns frothy and the green tea powder is fully dissolved.
  6. Cool over an ice bath and set in the fridge for a few hours.
  7. Freeze in your ice cream machine according to the manufacture's instruction.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/07/20/green-tea-ice-cream/