Finally succeeded in making some lovely green tea ice cream. :-9
I normally cut the amount of sugar in ice cream recipes, since they usually put too much. But for once, I think the recipe is right on. So when I took the sugar out, it isn't sweet enough.
A good excuse to make another batch with the right amount of sugar. :-9
And thanks to someone who sent me the matcha green tea powder and saving myself from more failed ice cream attempts. LOL
Recipe taken from The Perfect Scoop by David Lebovitz. Slightly modified by me.
1 cup (250 ml) whole milk
3/4 cup (150g) sugar
Pinch of salt
2 cups (500ml) heavy cream
4 teaspoons match (green tea powder)
6 large egg yolks
Warm the milk and cream in a medium saucepan.
Combine the sugar, salt and matcha powder in a mixing bowl and combine. (This is the part I changed. Mixing the sugar and matcha powder will prevent lumps, which I ran into when I put the matcha powder directly into the cream).
Add the egg yokes into the powder mixture. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour into a covered container and chill in the refrigerator overnight (or if you can't wait, for 3 hours).
Freeze the ice cream with an ice cream churn the next day until the consistency of soft serve, about 30 min.
Transfer back into a freezer safe container. Freeze overnight (or for about 3 hours until firm).
Serve and enjoy. :-9
Hmm, I may try a peanut butter ice cream next though. Or something from the Peanut Gallery show of Good Eats. I've always wanted to make my own peanut butter. :-9