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Deliciously fragrant yet simple ice cream with green tea powder.
Note: Matcha is a special type of very fine green tea powder used most commonly in Japan. You can find it at most Asian supermarkets or the specialty aisles in some stores such as Wegman’s, Whole Foods, etc. For the best testing ice cream, you want to use the good quality kind. It should be a bright, grassy green, not dull greenish-brown. I like a stronger, more bitter tea flavor so I use 3 tablespoons but if you are not used to the bitterness, start with 2 tablespoons and give it a taste!
1. Heat milk and sugar over the stove to no warmer than 60ºC (14ºF) and stir until dissolved. Remove from heat.
2. With your finest sieve, slowly sift in matcha powder while whisking to prevent clumps. You may need to use a spatula to press some of the stubborn clumps out against the side of the saucepan.
3. Mix in the heavy cream, salt, and vanilla. Chill in the refrigerator for 20-30 minutes.
4. Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes per your ice cream maker’s instructions.
5. The ice cream can be enjoyed right away, or if a firmer consistency is desired, put it in the freezer for a few hours.
Makes about 1 1/2 quarts.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!