This one is my favorite yet. I'm going to post the recipe as I did it instead of what the book says. I did it with a Starbucks latte because there is no matcha powder in Sedalia.
Made 4 half pint jars plus about 3 ounces that I scraped off the edges of the machine and ate. See my previous post for pricing information about the ice cream. This one is a few cents more expensive than Ben and Jerry's or Haagen Daz at WalMart.
Ingredients:
Grande green tea latte from Starbucks
3/4 cup sugar
pinch of salt
2 cups heavy cream
6 large egg yolks
1. Go to Starbucks and order a grande green tea latte with one extra scoop of matcha powder and no sweetener. Ask that they use whole milk.
2. Warm the latte, sugar, and salt in a medium saucepan.
3. Pour cream into a large bowl. Set a mesh strainer over the top.
4. In a separate medium bowl whisk the egg yolks.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir into the cream, then whisk it vigorously until the custard is frothy.
8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
No comments:
Post a Comment