GREEN TEA ICE CREAM
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 33m
Yield 1 pint
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar and water and stir over low heat until the sugar melts. Simmer 5 minutes longer, then stir in the rice wine. Remove from heat.
- In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
- Stir in the milk and half and half. Chill.
- When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth. Transfer to a container and freeze for an hour or two to firm it.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 19 grams
GREEN TEA ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
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- Freeze the ice cream bowl for 24 hours. If you don't have an ice cream maker, please read this post. Gather all the ingredients.
- Using a fine-mesh strainer, add matcha. Combine all together and cook the mixture over medium heat, whisking constantly. Why heating? Matcha and sugar will dissolve easily when the liquid is warm. When you see small bubbles around the edges of the mixture, remove the pot from the heat. When the sugar and matcha are combined well, remove from the heat. DO NOT let it boil.
- Transfer the mixture to a bowl sitting in an ice bath. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 3 hours.
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