Saturday, September 18, 2010

Matcha (Green Tea) Ice Cream

green tea ice cream

My first exposure to matcha, Japanese green tea, ice cream was during my first trip to Berkeley in high school. My first thought was "What? Tea ice cream? Wouldn't that taste kinda gross?" Good thing I decided to try it and changed my mind on the whole "gross" part. It's so fun when stuff you thought is gross initially turns out to be awesome?

When you have an ice cream maker, you might as well make ice cream with it, right? Right!


I found a simple recipe from Spoonful Blog. The original recipe is here!

My sister got matcha green tea at a Japanese grocery store. They are quite expensive. A can of 2 oz. costs something like $12. It's so expensive because the process of creating this delicate green tea powder is extensive. The tea has to be grown in the shade to up the production of amino acids in the tea. This shade growing causes the leaves to be a darker green and the animo acids make the tea sweeter than most tea. When the tea are all handpicked and dried, the leaves are de-stemmed, de-veined and then ground into a powder.

Okay, enough of the technical stuff. How do you go about turning this powder into delicious ice cream?


green tea powder
Of course, you'd need 2 tablespoons of green tea powder. Measure out 2/3 cup of sugar.


green tea and sugar
Mix the tea with 2 tablespoons of sugar from the 2/3 cup. The tea powder was really fun to play with and it had such a wonderful color.


egg yolks
Using a mixer, mix 3 egg yolks with the rest of the sugar.


yolks and sugar


milk and cream
Heat 3/4 cup of milk in a saucepan. Remember not to let the milk boil, we just want it hot. Remove it from the heat. It can't handle the heat!


green tea paste
Add 2 tablespoons of the hot milk to the tea and sugar mixture. Mix well. Doesn't it look like a mixture of a scary movie? Like some swamp monster will reach out and say "MEOW!" Hah! Try to make the mixture as smooth as you can.



stir
Add the goopy monster mixture to the milk pan and stir. Slowly add the milk and tea mixture to the egg yolks. Stir well.


cream and tea paste
Return the eggs and tea mixture to the stove.


coated spoon
Heat it on very low heat until the mixture becomes thick and can coat a spoon. This is a way to cook the egg yolks without making it into milk and tea omelette. I think with the old school method, you would not cook the egg yolk mixture at all.


strain
When that is done, remove from heat, strain through a sieve and let cool completely. I think it took mine about 1 hour to cool.


cream
Whip up 3/4 cup of heavy whipping cream. You don't have to whip it to soft peak or anything.



tea add to cream
Pour the egg and tea mixture to the cream. Stir well.

Pour cream mixture into your ice cream maker and 20 minutes later, you get this...


green tea ice cream 2
Delicious as hell! Not that I would know what hell tastes like...

If you don't have an ice cream maker, do not be discouraged, the original recipe shows you how to make it icy without the fancy pants electronic.

Thank you Sabra Krock at Spoonful for such a delicious recipe!

2 comments:

  1. :O you have forgotten the most important rule of all time! Green & Purple is a faux pas! D:

    next you should make a crazy ice cream flavor like caramel oreo fudge cherry delight. lol. (oh, just on a side note, i really like ben & jerry's cherry garcia... except i hate how there are chocolate chips in there. ahem. cough cough).

    you make it sound like ice cream is so easy to make!

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  2. You forgot to mention it's insanely sweet and you'll get a sore throat eating it :[

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