Got a new member in my kitchen, an ice cream maker back in April, something that I have been looking forward for long time. Whole milk... heavy cream... yea, right.. that's high calories in there but who cares when you get to churn a fresh creamy ice cream with any flavours that we wanted? At least I don't. :) Not a fans for milk but I take latte when it combines with green tea, weird right. I take ice cream, any flavours of ice cream, well, durian is definitely out of the picture. For this recipe, I used the green tea powder that I stocked up during my last flight to Seoul, highly recommended from some Korean friends. Anyway you can easily find the green tea powder in any Korean or Japanese Mart. Would love to have some red bean paste to go with this ice cream next time
Recipe for Green Tea Ice Cream adapted from THE PERFECT SCOOP by David Lebovitz:
1 cup(250ml) whole milk
3/4 cup(150g) sugar
Pinch of salt
2 cups (500ml) heavy cream
4 teaspoons green tea powder
6 large egg yolks
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
When u get to see the beautifully churned ice cream, CALORIES? Forget it.
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