Сообщения
Earthy, sweet Matcha Green Tea Ice Cream is the perfect treat on a hot day, and all you need are four simple ingredients! This recipe will bring authentic flavors of Japan right to your kitchen.
Matcha Green Tea Ice Cream
INGREDIENTS
Option 1: Half and Half
- 3 cups half and half (Half-and-half is an American product and is a blend of equal parts whole milk and light cream)
- 5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
- ¾ cup sugar
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
Option 2: Whole Milk + Heavy Cream (I use this option in the recipe and video)
- 2 ¼ cups whole milk
- ¾ cup heavy (whipping) cream
- 5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
- ¾ cup sugar
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
Option 3: Low-Fat Milk + Heavy Cream
- 1 cup 2% reduced-fat milk
- 2 cup heavy (whipping) cream
- 5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
- ¾ cup sugar
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
Option 4: Whole Milk + Light Cream
- 1 ½ cup whole milk
- 1 ½ cup light cream
- 5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
- ¾ cup sugar
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
INSTRUCTIONS
To Freeze Ice Cream Bowl (24 Hrs Earlier)
- If you're using an ice cream maker that requires the freezer bowl to be frozen (like this one), make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use this ice cream maker which does not require freezing the bowl. If you don't have an ice cream maker, I hope this post helps.
To Make Ice Cream Mixture
- Gather all the ingredients.
- In a medium saucepan, combine milk and heavy cream (or just Half and Half) and turn the heat to medium-low.
- Add sugar and salt and whisk together. We heat the milk mixture until sugar is dissolved, then turn off the heat. Remove the pot from the heat if you see small bubbles around the edges of the pot and NEVER let it boil.
- Add 3 Tbsp of the milk mixture to the bowl of matcha and mix with a silicone spatula until the liquid absorbs matcha.
- Add 3Tbsp of the milk mixture again and repeat until the liquid absorbs matcha. Tip: Matcha is a fine powder and you can't add it to the large volume of liquid because the powder becomes lumps as soon as it absorbs moisture. Therefore, we have to make matcha into the paste form before adding to the large volume of liquid.
- Add 3 Tbsp of the milk mixture again and repeat. The mixture starts to become pasty.
- Add 3 Tbsp of the milk mixture and loosen up the paste.
- Add 3 Tbsp of the milk mixture and now the matcha mixture is a thick liquid.
- Transfer the matcha mixture into the milk mixture and mix together.
- Change to the whisk and combine well. Then prepare an ice bath and a bowl (I use this 8 cup measuring cup with a spout) that can sit in the ice bath. Transfer the matcha mixture into a fine-mesh sieve over the bowl.
- Press and strain the matcha left in the fine-mesh sieve. Let the matcha mixture cool on the countertop. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours. IMPORTANT: If you don't chill enough, the ice cream machine will not be able to create the mixture into the ice cream consistency.
To Make Ice Cream
- My ice cream maker doesn't require pre-freezing, but it needs to run the machine until the bowl is -33ºF (-36ºC)for 15 minutes. When the bowl is cold, whisk the matcha mixture one last time.
- Transfer the mixture to the bowl and churn according to the manufacture's instructions.
- After 25 minutes, when the mixture is thickened and is not moving, turn off the ice cream maker.
- Transfer the "soft" ice cream into an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours.
To Store
- You can keep it in the freezer for up to 2 weeks. Enjoy it soon!
Комментариев нет:
Отправить комментарий