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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Exude the flavours, in an innovative way! Ingredients:
3/4 cup milk |
2 egg yolks |
5 tablespoons sugar |
3/4 cup heavy cream |
1 tablespoon green tea powder |
3 tablespoons hot water |
Directions:
1. Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
2. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently.
3. Pour the ice cream mixture into a wide, airtight container.
4. Metal bowls work best (stainless steel is my personal favorite). Ice cream has a smoother consistency when it is frozen faster. Metal bowls speed up the freezing process. If you don't have a metal bowl, plastic will work as well.
5. Place ice cream in refrigerator for at least 1 hour.
6. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding.
7. Place the chilled ice cream mixture in the freezer for 30 minutes.
8. Beat ice cream mixture with an electric mixer until smooth.
9. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals.
10. Place ice cream in the freezer for 40 minutes - then beat with an electric mixer. Repeat 40 minute freeze-then-beat cycle 3 times.
11. This should total 2 1/2 hours of freezing.
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