Pardon my self-inflicted “green tea” craze. Some experts claim it aids weight loss and cancer prevention. And that it’s also good for the heart because it reduces the risk of heart diseases.
If I’m going to have all these health benefits from a single scoop, then I’m going to pig out to my heart’s content!
Green Tea Ice Cream
Yield: 1 quart
Prep time: 6 hours (includes resting)
Cook time: 20 minutes
1 cup milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks
1. Warm the milk, sugar, and salt in a saucepan over medium heat, but do not let it come to a boil.
2. In a large bowl, pour the cream and whisk in the matcha. In a separate bowl, whisk together the egg yolks.
3. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Then scrape the warmed egg yolk mixture into the saucepan.
4. Return the pan to medium heat and stir constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
5. Place a strainer over the bowl of matcha cream. Pour the warm custard through the strainer into the cream, discarding the solids. Whisk vigorously until the mixture is frothy and the matcha is dissolved. Fill a large bowl halfway with ice water. Place the bowl of matcha custard in the ice bath and stir until cool.
5. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions.
6. To serve, garnish with kinako (roasted soybean powder). Optional
Recipe adapted from David Lebovitz