Matcha Green Tea Ice Cream
You could say I am obsessed with Green Tea. I adore it. You bet that if something is offered in a green tea flavor, I am all about it. Some of my favorite green tea things: Starbucks frappuccino, bubble tea, mochi, good ole hot green tea, Jamba Juice green tea smoothie, iced green tea and of course… ice cream.
I remember the first time I had Green Tea ice cream. I was at a local Chinese/Japanese restaurant and it was fantastic. There is something so refreshing about the taste and I know that I feel better about eating ice cream or drinking a 400 calorie beverage when its green. Maybe now I can justify drinking Shamrock milkshakes from McDonalds. Just kidding…
Back to reality: eating an entire pint of this is not recommended and trust me, it will be hard to stop once you take that first bite. Just so you don’t feel bad if you do eat an entire 3 bowls of this ice cream in one sitting: Matcha is brain food! It is different from just regular green tea bags as it is the entire leaf finely ground into “green tea powder.” The health benefits of green tea are likely amplified when making tea with matcha. I know you’ve heard the term EGCG; the anti-cancer, anti-aging and all around wonderful Epigallocatechin Gallate. When I overindulge myself in something with matcha that is filled with cream, sugar and that is high in calories I tend to rationalize the high calorie indulgence with “I’m kicking cancer in the but!”
Sometimes that works.
Yield: 1 quart
Prep Time: 5
Cook Time: 20
Total Time: 25 plus freezing time
1 1/2 cups heavy cream
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons green tea powder
1/3 cup sugar
In a medium saucepan over medium heat, bring the cream, milk and salt to a bare simmer. Whisk in the green tea powder until dissolved. Meanwhile, in a medium bowl, whisk together the eggs and sugar.
Whisk 1 cup of the hot cream mixture into the egg mixture to temper the eggs, then slowly pour the eggs into the saucepan, stirring constantly with a wooden spoon. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard (it will be thick enough to coat the back of the spoon).
Immediately remove the pan from the heat and strain the custard into a medium bowl set over a bowl of ice water. Stir the custard until it is cold.
Freeze the custard in an ice cream maker until frozen, then transfer to an airtight container and freeze until hardened.
from: La Times