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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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If your tired of regular old ice cream flavors and are looking for something different then this recipe could be for you. It is clean, refreshing and goes great after an Asian style meal Ingredients:
2 cups heavy cream |
1 cup whole milk |
1/4 teaspoon salt |
6 large eggs |
2/3 cup sugar |
2 tablespoons green tea powder |
Directions:
1. Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
2. 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 170°F on an instant-read thermometer (do not let boil).
3. 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.
4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
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