Ice-Cream of the Week | Green Tea Ice-Cream
Ok, so we covered the basics: Vanilla and Chocolate - It's time to get experimental. Like tea flavoured ice-cream… One of my favourites is Earl Gray but every time I make it it nearly leads to divorce – Green Tea on the other hand we both love. Plus, it's health ice-cream actually, isn't it?! Sarah doesn't agree though… 'Too strong, too weird, too little sugar'*. You tell me…
Ingredients:
400ml (1¾ cups) cream**
200ml (¾ cup) milk**
120g (½ cup) sugar 1 tablespoon agave syrup***
¼ teaspoon salt
5 egg yolks (medium or large eggs)
1 tablespoon matcha (green tea) powder
1. In a heatproof bowl whisk the egg yolks with ½ of the sugar and the green tea powder to an even mixture (= no clumps left). Set aside.
2. In a heavy, heatproof pot mix the cream, milk, rest of the sugar, syrup and salt. Stirring constantly heat up over medium heat until mixture starts simmering (bubbles form around the edges).
3. Little by little (1/2 a cup at the time) add cream-milk-sugar mixture to the egg-matcha mixture while whisking constantly.
4. Pour the mixture back into the pot and slowly heat up, stirring constantly with a wooden spoon. Let the mixture thicken, but don't let it come to a boil. It's fine when you coat the back of your spoon and run a finger through it and it holds a clear path.****
5. Strain the mixture through a sieve and place the container into an ice-water bath. When it has cooled down to room temperature put the container into the fridge. Let it cool for at least 2 hours or overnight.
6. Start your ice-cream machine, pour in the cold mixture and freeze according to manufacturer's instructions.
7. Eat right away or fill into a pre-chilled container and put in the freezer for the ice-cream to harden more.
*If you also find the ice-cream not sweet enough increase the sugar to 180g/3/4 cup.
**I use whipping cream and full-fat milk. If you use double cream you can go for half-fat (1-2%) milk.
**Adding syrup (agave, tapioca or light corn are good choices) makes the ice-cream creamier. If you don’t have syrup just add another 1-2 tbsp (20-30g) sugar.
***If you have a thermometer this should be between 75-85°C/ 165-185°F.
Ingredients:
400ml (1¾ cups) cream**
200ml (¾ cup) milk**
120g (½ cup) sugar 1 tablespoon agave syrup***
¼ teaspoon salt
5 egg yolks (medium or large eggs)
1 tablespoon matcha (green tea) powder
1. In a heatproof bowl whisk the egg yolks with ½ of the sugar and the green tea powder to an even mixture (= no clumps left). Set aside.
2. In a heavy, heatproof pot mix the cream, milk, rest of the sugar, syrup and salt. Stirring constantly heat up over medium heat until mixture starts simmering (bubbles form around the edges).
3. Little by little (1/2 a cup at the time) add cream-milk-sugar mixture to the egg-matcha mixture while whisking constantly.
4. Pour the mixture back into the pot and slowly heat up, stirring constantly with a wooden spoon. Let the mixture thicken, but don't let it come to a boil. It's fine when you coat the back of your spoon and run a finger through it and it holds a clear path.****
5. Strain the mixture through a sieve and place the container into an ice-water bath. When it has cooled down to room temperature put the container into the fridge. Let it cool for at least 2 hours or overnight.
6. Start your ice-cream machine, pour in the cold mixture and freeze according to manufacturer's instructions.
7. Eat right away or fill into a pre-chilled container and put in the freezer for the ice-cream to harden more.
*If you also find the ice-cream not sweet enough increase the sugar to 180g/3/4 cup.
**I use whipping cream and full-fat milk. If you use double cream you can go for half-fat (1-2%) milk.
**Adding syrup (agave, tapioca or light corn are good choices) makes the ice-cream creamier. If you don’t have syrup just add another 1-2 tbsp (20-30g) sugar.
***If you have a thermometer this should be between 75-85°C/ 165-185°F.
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