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Friday, June 10, 2011
Green Tea IceCream
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
6 large eggs
2/3 cup sugar
2 tablespoons matcha (powdered Japanese green tea)
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden
recipe source: http://www.epicurious.com/
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That picture looks fabulous with the bright green Matcha tea. Thanks for sharing.
ReplyDeleteHow great! I can't wait to make this!
ReplyDeleteThis looks delicious. Beautiful green color.
ReplyDeleteYum! sounds so good!
ReplyDelete