The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream. Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma. Oh yeah, and it's a superfood so there you go.
Dissolve the matcha powder in a little half and half until smooth.
If you have trouble getting all the lumps out...
Add a spoonful of sugar to help break up the lumps.
Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet. Cook, stirring frequently, until the mixture starts to give off wisps of steam.
In a medium mixing bowl, combine the sugar and egg yolks well.
Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture. Repeat with an additional 1/2 cup of hot matcha mixture.
Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon.
Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve. For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).
These items were used to make this recipe:
my favorite ice cream maker (compressor model) http://amzn.to/2wrA87J
less expensive ice cream maker http://amzn.to/2vSmAic
best quality matcha powder http://amzn.to/2vSoW0c
better value matcha powder http://amzn.to/2vSwnVh
pure vanilla extract http://amzn.to/2vSoY8F
my favorite flat whisk http://amzn.to/2xEsPIe
heavy bottom saucepan http://amzn.to/2xEChvs
my favorite ice cream scoop http://amzn.to/2wZqTNC
ice cream storage containers http://amzn.to/2vzsbyi
Matcha Ice Cream
makes about 1 quart
1 tablespoon high quality matcha green tea powder (or more to taste)
2 cups half and half
1 cup heavy cream
3/4 cup white sugar
pinch fine salt
4 egg yolks
1/2 teaspoon pure vanilla extract
In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).
In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.
In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.
Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.
Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.
Resume cooking, stirring constantly, until mixture begins to boil.
Remove from heat and stir in pure vanilla extract.
Strain mixture through a sieve and chill thoroughly before churning.
When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.
Transfer ice cream to an airtight container and store in freezer.