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
- Use a medium sauce pan and heat the milk, sugar, and salt.
- In a large bowl mix whisk the matcha and the heavy cream.
- 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!
- Set a strainer on top of the matcha cream mix and pour the egg mix through it.
- Whisk very vigorously until the ice cream base turns frothy and the green tea powder is fully dissolved.
- Cool over an ice bath and set in the fridge for a few hours.
- 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/
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