Green Tea Ice Cream2014-09-30
- Servings : 2-4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 3:000 h
Green Tea Ice Cream. Sounds good and tastes great. The unusual but subtle flavour of tea in this tasty dessert lends itself to accompanying so many dishes such as cakes, puddings, fruits of your choice or even on its own. The colour, flavour and uniqueness of this Japanese treat should impress just about anyone.
The method here calls for regular stirring and returning to the freezer. However, if you have an ice cream maker it makes life a bit easier but the resulting ice cream tends to be softer. It can always be popped into the freezer to harden if required.
- 2 tbsp matcha green tea powder
- 160g granulated sugar
- 3 egg yolks
- 190ml whole milk
- 190ml double cream
Put the tea, sugar and egg yolks into a bowl and mix thoroughly.
Gently heat the milk in a pan until warm. Remove from the heat and mix a small amount of the warm milk into the tea, sugar and egg mixture.
Gradually add the remaining warm milk to the mixture until smooth and then return to a medium heat until just before the mixture boils.
Remove from the heat and carefully strain the mixture through a fine sieve to remove any solids. Leave to cool.
Lightly whip the cream and then fold it into the cool tea mixture. Once thoroughly mixed put the bowl of mix into a fridge to cool for an hour.
Finally, put the container into a freezer. To stop ice crystals forming in the ice cream, be sure to remove every hour or so and mix the ice cream vigorously. This should ensure a delicious, perfectly smooth ice cream. Alternatively, place the mix into an ice cream maker following step 5.