Thursday, 16 May 2013

Green Tea Ice Cream

While I'm on the green tea trend, I made some green tea ice cream. The first batch of homemade ice cream this season marks the start of many warm sunny days...

The Recipe:
  • 1 tbsp green tea powder
  • 1 1/2 cup whipping cream
  • 1 3/4 cup water
  • 1/4 cup sugar + 6 g splenda (or 1/2 cup sugar)
  • pinch salt
  • 1 egg yolk
  • 1 tbsp cornstarch
Place egg yolk in a large bowl that will hold at least 4 cups of liquid. Stir together 2 tbsp sugar and cornstarch and set aside. In a pot, place in the rest of the sugar (and substitute) and green tea powder and stir to mix evenly. Add water and cream and heat on medium heat, whisking to make sure everything is evenly mixed. Once cream mixture is just simmering (tiny bubbles should be forming at the surface and it should feel hot if you put a drip on your finger), take pot off heat. Add sugar and cornstarch to egg yolk and whisk to form a lumpy mixture. Slowly pour hot cream into the egg yolk and sugar mixture while whisking. Now pour entire mixture back into the pot and stir with a heat proof spatula or wooden spoon gently until it thickens a bit. Mixture should coat the spatula or back of spoon and leave a clean track when you run a finger across it. Strain mixture through a sieve, allow to cool to room temperature and chill completely in the fridge.

Pour into pre-frozen ice-cream maker after chilling and churn away! For me, it took about 25 minutes for a chunk to get stuck, so I knew it was ready. Scoop into a freezable container (about 4 cups volume) and freeze for a few hours to let ice-cream firm up.
Churning ice cream after 15 minutes. 

Some microwave toffee walnuts to go with the ice cream. 

A few hours later: green tea ice cream

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