Green Tea Ice Cream
Summer time! Almost gone now....
I am making full use of the green tea powder, my friend, Junko gave me as birthday present. I hope she will come to have a taste of this ice cream and give me her Seal of Approval! It's my favourite food...because it is green, my favourite colour! :-)
Ingredient:
First, mix matcha powder with the water. Stir and mix well. Set aside.
Pour the cream into a large pan, and add the vanilla essence. Bring the mixture almost to boil (when bubbles appear around the edge of the pan). Remove from heat immediately and allow it to cool down for 30 minutes.
In a large mixing bowl, put the egg yolks and sugar and whisk until pale and the mixture leaves a trail when the whisk is lifted. Then slowly add in the cooled cream to the egg mixture, stir continuously with a wooden spoon.
Cook the mixture over double boiler at low heat for 10-15 minutes, or until the mixture is thicken enough to coat the back of the wooden spoon. DO NOT ALLOW THE MIXTURE TO BOIL OR IT WILL CURDLE.
Remove the custard from the heat and leave to cool for at least 1 hour. Stir occasionally. Then add the green tea paste and stir well. It will take a while to have the green tea paste dissolve nicely in the custard!
Pour the custard to the freezer-proof container, and freeze it uncovered for 1-2 hours or until it begins to set around the edges. Finally, turn the half frozen custard in the mixing bowl, and beat with a electric mixer until smooth.
Return to the freezer and freeze...
Note: Personally, I think green tea ice cream should not be too sweet, a little bitterness add more flavour to it.
The dark green sauce is concentrate green tea...
I am making full use of the green tea powder, my friend, Junko gave me as birthday present. I hope she will come to have a taste of this ice cream and give me her Seal of Approval! It's my favourite food...because it is green, my favourite colour! :-)
Ingredient:
- 300ml double cream
- 300ml single cream
- 2 tbsp vinilla essence
- 4 large egg yolks
- 90g sugar
- 1 tbsp matcha (green tea powder)
- 1 tbsp lukewarm water
First, mix matcha powder with the water. Stir and mix well. Set aside.
Pour the cream into a large pan, and add the vanilla essence. Bring the mixture almost to boil (when bubbles appear around the edge of the pan). Remove from heat immediately and allow it to cool down for 30 minutes.
In a large mixing bowl, put the egg yolks and sugar and whisk until pale and the mixture leaves a trail when the whisk is lifted. Then slowly add in the cooled cream to the egg mixture, stir continuously with a wooden spoon.
Cook the mixture over double boiler at low heat for 10-15 minutes, or until the mixture is thicken enough to coat the back of the wooden spoon. DO NOT ALLOW THE MIXTURE TO BOIL OR IT WILL CURDLE.
Remove the custard from the heat and leave to cool for at least 1 hour. Stir occasionally. Then add the green tea paste and stir well. It will take a while to have the green tea paste dissolve nicely in the custard!
Pour the custard to the freezer-proof container, and freeze it uncovered for 1-2 hours or until it begins to set around the edges. Finally, turn the half frozen custard in the mixing bowl, and beat with a electric mixer until smooth.
Return to the freezer and freeze...
Note: Personally, I think green tea ice cream should not be too sweet, a little bitterness add more flavour to it.
The dark green sauce is concentrate green tea...
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