Mix the green tea powder into 100ml of the milk so it doesn’t clump.
In a pot, add step 1 and the rest of the milk, and heat until just before it boils.
Whip the egg yolks with the sugar until it turns an ivory color.
Pour the green tea milk from step 2 into the whipped yolks a little at a time, mixing as you go.
Return it to the pot and simmer over low heat, stirring, until it thickens enough to leave a trail on the spatula, then take it off the heat.
Mix in the heavy cream, strain once through a sieve, and chill it.
Churn the chilled cream in an ice cream maker for 20 minutes.
Transfer the finished ice cream to a container and freeze for another 3 hours.
Tips
Without an ice cream maker: freeze the chilled cream in a container for 3 hours, then scrape and stir the surface with a fork every 30 minutes, repeating several times.
Pairs well with waffles as well as pancakes.
Oriental Green Tea Ice Cream
Equipment: pot, mixing bowl, whisk, ice cream maker
Ingredients (1 batch)
- milk 400ml
- green tea powder (matcha) 1 tbsp
- heavy cream 200ml
- egg yolk 4
- sugar 100g
Instructions
1. Mix the green tea powder into 100ml of the milk so it doesn't clump.
2. In a pot, add step 1 and the rest of the milk, and heat until just before it boils.
3. Whip the egg yolks with the sugar until it turns an ivory color.
4. Pour the green tea milk from step 2 into the whipped yolks a little at a time, mixing as you go.
5. Return it to the pot and simmer over low heat, stirring, until it thickens enough to leave a trail on the spatula, then take it off the heat.
6. Mix in the heavy cream, strain once through a sieve, and chill it.
7. Churn the chilled cream in an ice cream maker for 20 minutes.
8. Transfer the finished ice cream to a container and freeze for another 3 hours.
https://hong-recipe.pages.dev/en/recipes/green-tea-ice-cream/
Hong's Recipe