Ingredients:
1 cup whole milk
¾ cup sugar
Pinch of salt
2 cups heavy cream
4 tsp. matcha (green tea powder)
6 large egg yolks
Directions:
Combine
the milk, sugar and salt in a medium saucepan. Heat over medium heat
until warmed through. Meanwhile pour the heavy cream into a large bowl
and whisk in the matcha. Set a fine mesh sieve over the bowl.
In
a separate medium bowl, whisk the egg yolks until smooth. Whisking
constantly, slowly pour the warmed milk mixture into the bowl with the
egg yolks. Return the entire mixture to the saucepan and continue to
cook, stirring constantly and scraping the bottom of the pan, until the
mixture thickens slightly (it will register 170-175˚ F on an instant
read thermometer). Immediately remove from the heat and pour the
mixture through the mesh strainer into the bowl with the cream mixture.
Whisk the mixture vigorously to dissolve the green tea powder. Cover
and chill in the refrigerator.
Once
the mixture is thoroughly chilled, transfer it to an ice cream maker
and freeze according to the manufacturer's instructions.
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