Description
A refreshing and light way to end any meal or begin any day! (Green tea contains caffeine)
Ingredients
Scale
- 2 C Heavy Cream (480 ml)
- 1 C Whole Milk (240 ml)
- 6 Egg Yolks
- 1 1/2 C Sugar (300 ml)
- 1/4 – 1/2 C Matcha (to taste) (60-120ml)
- 1 tsp Vanilla Extract (5 ml)
Instructions
- Heat cream and milk together over low heat.
- While heating cream/milk, whisk egg yolks together with sugar in a large bowl until lightened in color.
- Temper the eggs. When the cream/milk is warm but not bubbling, slowly add it (one small ladle at a time) to the egg-sugar mixture, whisking vigorously with each addition to avoid curdling.
- Once all of the cream mixture has been added to the eggs, pour all of the mixture except about 1/8 cup back into the pot and keep on very low heat.
- Add the matcha to the mixture left in the bowl and whisk to form a paste. It may be a little lumpy.
- Add the paste to the pot and stir to combine, keeping it on a very low heat.
- Stir the custard until it has thickened and can coat the back of a spoon.
- Add the vanilla and cook one minute more.
- Pour the custard through a fine strainer into a bowl in an ice bath and let it cool completely in the fridge.
- Once cooled, whip out your ice cream maker and follow manufacturer’s instructions.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins