Green tea ice cream
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.
Ingredients
Method
1
Warm the milk, sugar and salt in a saucepan
2
Pour the cream into a large bowl and whisk in the green tea powder. Set a sieve over the cream
3
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
4
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
5
Churn in an ice cream maker until frozen and either eat immediately or keep in the freezer until you need a post-sushi dessert
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Green tea ice cream
