Since July is National Ice Cream Month—and today is officially National Ice Cream Day, I thought it might be appropriate to post an ice cream recipe. You may wonder why it’s taken me over two years before posting an ice cream recipe. It’s not as though I don’t own an ice cream maker (well, actually two of them—a Waring and a Cuisinart).
Well, the sad facts are that I’m lactose intolerant and I am always counting calories—not that either of those things prevent me from having ice cream now and then. I have a box of lactase enzyme caplets in my cabinet for those times when I have a craving for ice cream. The reason I don’t actually make ice cream too often is that the only place I can hide it is in my freezer—and I know where the freezer is!
A couple of years ago, when my family was at our favorite sushi restaurant, my daughters, Sara and Amy, ordered some green tea ice cream for dessert. It was the first time any of us had tried it (I just stole a spoonful); and the girls absolutely loved it—partly, I believe, is because it wasn’t overly sweet. Sara and Amy like sweets but not to the extent that I do. I promised them that I would make some homemade green tea ice cream as soon as I could find some matcha (also spelled maccha) which is green tea powder.
It took me a while to locate some matcha and, of course, the girls have been home only periodically as they pursued their undergrad and graduate studies. As it is, only Amy is home for a last week before heading back to Boston to get ready for school while Sara flies in for a brief visit the same weekend Amy is leaving. Those of you with young adult children still in college understand the revolving door that your house becomes.
Long story short, I got my hands on some matcha, made the custard, and fired up my ice cream machine. If you’ve never had homemade ice cream, it is really a treat. The wonderful creamy texture is hard to duplicate elsewhere. And, of course, you know what goes into it—just milk, cream, sugar and eggs with your desired flavorings.
If you do not like green tea, I suspect that you will not like the flavor of this ice cream. I enjoyed it very much but in all honesty much prefer chocolate. Now, my only challenge will be to make sure there’s a little left for Sara when she arrives next weekend.
Happy National Ice Cream Day!
One year ago: Thai Crunch Chicken Salad
Two years ago: Peanut Swirl Brownies
Green Tea Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 2 cups heavy cream
- 4 tsp. matcha (green tea powder)
- 6 large egg yolks
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.
This ice cream is not overly sweet. If you have a sweet tooth as I do, I recommend adding a tablespoon or two more of sugar.
Source: A recipe from Annie’s Eats