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Beautiful shards of chocolate throughout velvety matcha cream

Beautiful shards of chocolate throughout velvety matcha cream

I received a sample of Midori Spring’s Organic Ceremonial Emerald Class Matcha and as a first time matcha user, I am impressed. I have been enjoying the hot tea, which is quite potent and delicious but my favorite use of the product has been in ice-cream. I’ve made green tea ice cream three times since I received this canister but the recipe I will share today is my favorite yet. Chocolate goes excellently with green tea and provides a kick of sweetness to remind you that this is, in fact, dessert. I think it’s better than the green tea ice cream served at my favorite Japanese restaurant, but self-praise is no recommendation so I urge you to give this recipe a try.

Mmmmmm

Yummmy

1. In a saucepan over medium flame, heat

1 1/2 cups whole milk

2. Whisk in

1 Tbsp  + 1 tsp matcha powder

1/2 cup heavy cream

3/4 cup sugar

3. In a small bowl beat

3 large egg yolks, slowly adding 1/4 cup of heated milk mixture while whisking. This will temper the yolks.

4. Once yolks have tempered, incorporate them into the milk mixture over medium-low flame. This is your custard.

5. Stir custard with a spatula, regularly ‘scraping’ the bottom and sides of the pan. Do not let the mixture boil.

6. When mixture has reached a nappe consistency (thick enough to coat the spatula, leaving a clean line when you run your finger through it), strain into a bowl with

1 cup heavy cream

7. Mix cream and custard until well incorporated. Refrigerate until completely cooled, or cool in an ice bath, if you are impatient.

8. Churn mixture in an ice-cream maker.

9. When ice-cream is mostly solid and still churning, slowly and steadily add

1 bar chocolate, melted and slightly cooled

10. Churn for another 10 minutes. You will have tiny shards of delightful chocolate distributed throughout the ice cream. Transfer to airtight container and freeze til ready to serve.

Makes 1.25 qts

Enjoy!

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Three scoops, please

Tips

  • The chocolate is optional. Recipe works wonderfully without it, just use a full cup of sugar.
  • If you want to add your chocolate solid, please melt and chill it first. If you add the chocolate chunks without melting, it will be very gritty and will taste nothing like chocolate.
  • The matcha will not completely dissolve unless you’re very lucky but have no fear the larger solids will be strained out.
  • I use the Cuisinart ICE-100 ice-cream maker. It is a worthy investment if you intend to experiment with ice-cream.
  • Tovolo Glide-A-Scoop Ice Cream Tub is a great container that makes freezing and serving your ice-cream as easy as pie.

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