This green tea ice cream, made with milk, sugar, cream, egg yolks, and matcha (green tea powder), is a traditional Japanese dessert and an elegant and refreshing surprise for family and company.
In the eminently reliable cookbook The Perfect Scoop, in which we happened upon this recipe, blogger and cookbook author David Lebovitz divulges that he’s always looking for an excuse to visit tea shops and stores that carry Japanese items. “They’re great for poking around,” says Lebovitz of these stores. It seems as though one of the items he has a hard time passing up is the Japanese green tea powder known as matcha, which has “a slightly pungent yet powerful taste,” explains Lebovitz. When churned into ice cream, though, its robust, uh, tea-ness gets smoothed by cream and sugar and its rather seaweed-like color turns a stunning sea green. Originally published May 31, 2007.–Renee Schettler Rossi
What's The Garnish In The Photo?
Talk about a stunning scoop of ice cream. Although we have to admit, we weren’t exactly certain about the provenance of that powdery dusting of … whatever is sprinkled atop the scoop. Turns out it’s kinako powder or toasted soybean flour. The pulverized bits offset the pale ice cream nicely, although should you seek a sprinkling of something a little easier to find, finely ground peanuts or pulverized toasted coconut are also quite fetching. That said, an embellishment is hardly essential on something this smooth, this nutty, this lovely.
Special Equipment: Ice cream maker
Green Tea Ice Cream Recipe
- Quick Glance
- 20 M
- 20 M
- Makes 1 quart
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch salt
- 2 cups heavy cream
- 4 teaspoons matcha (green tea powder)
- 6 large egg yolks
- 1. Warm the milk, sugar, and salt in a saucepan over medium heat, taking care that it doesn’t come to a boil.
- 2. Meanwhile, pour the cream into a large bowl and whisk in the matcha. In a separate bowl, whisk together the egg yolks.
- 3. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Then scrape the warmed egg yolk mixture into the saucepan. Return the pan to medium heat and stir constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- 4. Place a strainer over the bowl of matcha cream. Pour the warm custard through the strainer into the cream, discarding the solids. Whisk vigorously until the mixture is frothy and the matcha is dissolved. Fill a large bowl halfway with ice water. Place the bowl of matcha custard in the ice bath and stir until cool.
- 5. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.