2000s Recipes + Menus
Green Tea Ice Cream
Makesabout 1 quart
- Active time:30 min
- Start to finish:5 hr
July 2002
Don't limit green tea ice cream to Japanese-themed meals; it makes a trendy ending to almost any seafood dinner.
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 6 large eggs
- 2/3 cup sugar
- 2 tablespoons matcha (powdered Japanese green tea)
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Special equipment:
an ice cream maker
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Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
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Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170ºF on an instant-read thermometer (do not let boil).
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Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
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Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' note: Ice cream keeps 1 week.
- Keywords
- gina marie miraglia eriquez,
- dessert,
- dairy,
- japanese,
- gourmet entertains
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