Craving for Matcha (Green Tea) Ice Cream, I did blog hopping to a friend's blog and wanna make this ice cream like she had.
I already got matcha powder then I only have to buy the red bean paste and glutinous rice flour.
The recipe was adapted from the perfect scoop by david lebovitz
1 cup milk
150g sugar -I used only 120 gr
500 ml whipping cream
pinch of salt -I used sea salt
6 large egg yolks -I used only 4 (because that's the only egg's left at the time I made)
4 tsps macha powder -added more to give a very 'matcha' taste
1. Warm the milk, sugar & salt in a medium saucepan.
2. Pour cream into a large bowl & whisk together with macha powder. set a strainer on top.
3. In another bowl, whisk together egg yolks and slowly pour in the warmed milk mixture while whisking constantly. put the mixture back to the saucepan.
4. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until mixture thickens and coat the back of a spoon, or about 85C.
5. Pour custard thru' the strainer into the cream, then whisk vigorously until custard is frothy to dissolve the macha powder. stir until cool over an ice bath.
6. Chill the mixture thoroughly then churn in an ice cream maker according to manufacturer's instructions then freeze until firm. Alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.
To make the Shiratama: simply mix the glutinous flour with water, combine until it formed a dough (it should not stick to your fingers). Divide the dough into 2 portions, mixed the other 1 with matcha powder. Bring a pot of water to boil, form the dough into balls and cook them in the boiling water. When they float it means that they're cooked already.