Tuesday, August 7, 2012

Green tea Ice cream

How is the heat treating everyone this week? I think summer came a little late this year because it's already August and Fall will soon follow but the heat does not back down one bit. Instead, it's actually getting hotter and hotter everyday this week. Well then, let's make some sweet frozen dessert to counteract this scorching weather. 
This particular recipe is quite simple to make and the result yields a very authentic and delightful taste of green tea ice cream. The smooth, silky and creamy texture of this ice cream is just so refreshing and soothing. The intense flavor of green tea plays nicely and harmoniously in this frozen treat. 
Although green tea powder has long played an integral part in so many Asian desserts, especially in Japanese and Chinese sweet treats, this is actually my first time making a dessert with green tea. And I just love the flavor. I adore the subtle bitterness of the green tea and I think it balance out beautifully with the sugary sweetness in desserts. For some it may be an acquired taste, but as for me the flavor is just so earthy and lovely. Perhaps I could try this wonderful flavor in some other desserts later on, for now, let just indulge ourselves in this sinful frozen treat to calm the heat down. 

(Recipe adapted from Just one cook book)


1. 1 cup of heavy cream
2. 1 cup of whole milk
3. 1/2 cup of sugar
4. 3 tbsp of 100% natural green tea Matcha powder (If you find the flavor is too intense, reduce to 2 tbsp)
5. 1 pinch of salt

Notes: You can use half and half instead of using milk and heavy cream separately.

- Freeze the ice cream bowl in the freezer over 24 hours accordingly to the manufacture.
- In a sauce pan over medium heat, combine milk and heavy cream together with sugar, whisk in green tea powder and salt and simmer until boil. Continue to whisk vigorously until the mixture starts to foam then turn off the heat.
- Transfer to a large bowl or a plastic container and cool completely to room temperature before chill in the fridge for several hours or preferably overnight.
- Churn the cream mixture for 25-30 minutes in an ice cream maker until thicken. Transfer into an air-tight container and freeze for several hours or preferably over night for best result.

(Technique source: David Lebovitz)
1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

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