add to shopping list Ingredients

3 tbs green tea leaves (whole)
1 tsp Matcha powder (green tea powder)
2 cups Heavy Cream
3 cups full cream milk
3 Egg yolks
1 tbs Cornstarch
1.5 cups white sugar

Preparation

In a saucepan, heat the full cream milk slowly until it's boiling. Then add the green tea leaves and Matcha powder and cover. Let it simmer for 15 minutes.
While that's happening, in a mixing bowl, beat the egg yolks with the white sugar and cornstarch.
Remove the milk mixture from the heat and strain it out to remove the green tea leaves. Mix in the egg mixture, whisking constantly to keep the eggs from cooking in the hot milk (don't get scrambled eggs).
When the mixture is starting to thicken, transfer to a larger bowl and allow to cool. Then stir in the heavy cream and mix well. Freeze the ice cream mixture for at least 2-3 hours before serving.
Enjoy.

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Reviews

8/04/10

Theresa111 says:

This sounds really different. I love the appearance, too.

8/09/10

rmay says:

Got hooked on green tea ice cream as it's a staple on most Japanese restaurant and sushi bar dessert lists. Quite interesting having the texture of ice cream without the sweetness.

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