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Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

  2. 1 cup whole milk

  3. 1/4 teaspoon salt

  4. 6 large eggs

  5. 2/3 cup sugar

  6. 2 tablespoons matcha (powdered Japanese green tea)

  7. Special equipment: an ice cream maker

Instructions Jump to Ingredients ↑

  1. Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.

  2. 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).

  3. 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.

  4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

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