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)
-
Special equipment:
an ice cream maker
-
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
-
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).
-
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.
-
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' note: Ice cream keeps 1 week.
