Green
Tea Ice Cream
by Ron & Kathy Campbell
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)
Special equipment: an ice cream maker
Preparation:
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.
Active
time: 30 min Start to finish: 5 hr. Servings: Makes about 1
quart.
Ron
and Kathy Campbell own and operate
Merkaba, a retail and online store that
features a wide variety of teas and tea items. Their teas
come from all over the world and include organic herbal
teas, healing teas, Yerba Mate, green teas, black teas,
oolong, white teas, pu-erh, flavored tisanes, chai teas,
flavored and blended teas. You'll find all kinds of tea
products including filters, thermometers, tea bag squeezers,
tea cozies, gourds, tea pots and tea sets, mugs and cups,
mesh tea infusers, bombilla and even coffee and tea scoops.
Read more about Ron & Kathy’s tea shop -
Merkaba.
Resource
Guide