 |
Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 1 |
|
Ingredients:
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) |
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.
5. Cooks' note ·Ice cream keeps 1 week.
|
|