Green Tea Ice Cream

By Rachel Davies •


If you’re looking for a summer dessert to end a Japanese meal or some sushi, try this rich green tea ice cream. Rachel assures us you’ll only need a small scoop, but you can indulge in more if you like.

 

image

Sushi is one of my favourite foods. I’m definitely not the only one. The raw fish phenomenon has been taking the world by storm for years. Driving through rural New Zealand earlier this year, when we passed through a town ready for lunch the options were: 1. greasy roadside diner 2. sushi. Slowly but surely sushi is taking over the world.

I ate my first sushi when I was 10 years old in a restaurant called Wakaba opposite Finchley Road Tube station. It recently closed, before reopening with tanning adverts underneath the original restaurant sign. I know because I live nearby and it makes me sad to see the reinvention of one of the original London sushi restaurants. But there we are.

It was love at first bite.

The only thing that I crave after I’ve eaten sushi is a little something sweet.

image

Inspired by the amazing ice cream selection at Sushi Say restaurant in Willesden Green, I started making wasabi and green tea ice creams after my sushi classes as a little something to finish the meal.

Plus I’m also in love with my ice cream maker.

So here’s my recipe, adapted from David Lebovitz’s wonderful book, The Perfect Scoop. It’s quite a rich ice cream so you only need a little spoonful to balance out the meal, although you can have lots more if you like!

Green Tea Ice Cream

(adapted from David Lebovitz, The Perfect Scoop)

Makes about 1 litre

image

Ingredients

250ml whole milk

150g sugar

Pinch of salt

500ml double cream

4 teaspoons matcha green tea powder

6 large egg yolks

Method

Warm the milk, sugar and salt in a saucepan.

image

Pour the cream into a large bowl and whisk in the green tea powder. Set a sieve over the cream.

In a separate bowl, whisk the egg yolks together. Slowly pour the warm mixture into the egg yolks, whisking to stop the eggs from scrambling. Then scrape the yolk mixture back into the saucepan.

Stir the mixture constantly over a medium heat with a spatula until the mixture thickens and coats the back of the spatula (77-79°C if you have a thermometer). Pour the custard through the sieve onto the cream, and whisk to mix the green tea powder into the custard. Cool over an ice bath and chill in the fridge.

Churn in an ice cream maker until frozen and either eat immediately or keep in the freezer until you need a post-sushi dessert.

image

For more inspiring ice cream recipes visit Great British Chefs collection.

Comments

MiseenPlace
A refreshing treat for Summer thank you!
11 July 2013
­

Rachel Davies

Rachel Davies is a London based chef, cookery teacher, food writer and founder of Rachel’s Kitchen. She teaches classes ranging from patisserie and Sugarcraft to fresh pasta and sushi. She loves big, bold flavours and obscure ingredients. She is also a finalist in the Cookery School Awards ‘Best Young Rising Star’ 2012.

Follow us on Twitter

Great British Chefs

@gbchefs

2 hrs

A virtual egg hunt for Easter Sunday! #WIN signed copies of @pipeandglass award winning book http://t.co/GQVc0xwDCf http://t.co/x7l1KBJCgO

Great British Chefs

@gbchefs

19 hrs

Fabulous #Passover food including @Andy23471 delicious herring & beetroot dish http://t.co/5j3hWcJTXb via @gbchefs http://t.co/8dIWiw4Bph

Great British Chefs

@gbchefs

22 hrs

Hunt the virtual Easter Eggs to #WIN signed copies of @pipeandglass award winning book http://t.co/GQVc0xwDCf http://t.co/uovNnxPoql

Great British Chefs

@gbchefs

22 hrs

If a BBQ's on the menu this weekend try @FoodUrchin foraged salsa verde with a sting! http://t.co/wAKVUouilk http://t.co/VIupfqq05M