Wednesday, July 4, 2007
Green Tea Ice Cream
Ever since I bought my ice cream maker back in February, I have a mile long list of ice cream flavors I want to make this summer. Now that I finally got a copy of "The Perfect Scoop" that list has tripled, maybe quadrupled. I'm jumping on the bandwagon a little late here but man that book is a-ma-zing! When Meeta announced the theme for this months Monthly Mingle, I had a hard time deciding which ice cream flavor to make. I finally settled on green tea ice cream (and whatdoya know David has a recipe for it!) with the intention of wrapping them in mochi, ala Mikawaya. Unfortunately, the mochi making turned out to be a disaster. It stuck everywhere and to everything. I could not get it off my hands let alone wrap it around ice cream. They weren't kidding when they said that stuff is sticky. (I read that not even the Heimlich can dislodge it!) Thankfully the ice cream was delicious so I didn't dwell long on the failed mochi.
- I changed the milk/cream ratio because I didn't have enough cream and I felt almost guilty using as much as the recipe suggested, though I'm sure it would have made the ice cream even more delicious! I stuck with the recommended number of egg yolks, though I only had extra large eggs so the end result was a tad eggy, but again it was really delicious so no complaints.
- I also divided the recipe in half
- And since my matcha was ancient, I had to increase the amount from the recipe's 2 tsp and regrettably I didn't achieve the brilliant green of the photographed ice cream in the book.
Green Tea Ice Cream
Adapted from David Lebovitz "The Perfect Scoop"
3/4 C milk
3/4 C heavy cream
3 egg yolks
6 Tbsp sugar
2 tsp matcha powder
1/8 tsp salt
Heat the milk and salt in a saucepan over medium heat until it is hot but not boiling. Meanwhile, whisk the egg yolks with the sugar until it's pale yellow and ribbony.
Anchor your mixing bowl by placing a damp kitchen towel around the base of the bowl. Slowly drizzle in the hot milk into the egg yolks while whisking continuously.
Return the custard mixture into the saucepan and heat over medium heat. Stir continuously with a heatproof spatula while making sure to scrape the bottom. Cook until the mixture is thick enough to coat the spatula and a line drawn across the back of the mixture on the spatula stays clear. If the line blurs then continue to cook it a little longer. Don't boil the custard.
Add the matcha powder to the heavy cream then slowly whisk into the custard. Whisk the mixture until all the matcha powder has dissolved.
Chill in the fridge for a few hours. Then freeze in an ice cream maker according to the instructions.
filed under Ice Cream