Saturday, September 18, 2010
Matcha (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?
Of course, you'd need 2 tablespoons of green tea powder. Measure out 2/3 cup of 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.
Using a mixer, mix 3 egg yolks with the rest of the sugar.
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!
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.
Add the goopy monster mixture to the milk pan and stir. Slowly add the milk and tea mixture to the egg yolks. Stir well.
Return the eggs and tea mixture to the stove.
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.
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.
Whip up 3/4 cup of heavy whipping cream. You don't have to whip it to soft peak or anything.
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...
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!