This refreshing, subtly bitter green tea ice cream would be perfect for the end of any Japanese meal. If you’re using an ice-cream maker and the bowl needs to be chilled, you can prepare this a day in advance.
Mix the egg yolks and sugar in a large bowl.
Combine the cream, milk, vanilla seeds and vanilla pod in a saucepan. Cook over medium–low heat until just below boiling point. Remove from the heat. Pour just one ladleful of the liquid into the egg mixture, mix well and then add the rest of the milk. Mix completely to dissolve the sugar.
Rinse the saucepan and pour the egg and milk mixture back into the pan. Cook over medium–low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
Remove the vanilla pod and scrape the custard into a bowl. Sift the matcha powder over the custard and carefully stir to remove all of the lumps. Cover with plastic wrap until cooled.
Pour the cooled custard into an ice-cream maker and churn according to the machine’s instructions. Alternatively, pour the custard into a container to freeze for 2–3 hours. Whisk the custard, then return to the freezer and repeat this process for the next 2–3 hours, until frozen.
To serve, scoop about
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