Making Matcha Ice Cream
When you’re trying to make ice cream without the aid of an ice cream maker, there are typically two ways to go about it. One is the relatively simple no-churn method, where you take a can of condensed milk and add your preferred flavorings into it, then folding it into some whipped heavy cream. Put it in a airtight container and freeze overnight.
The other approach requires more elbow grease. It’s basically manual churning. You begin with making a crème anglaise or the base of the ice cream with the flavoring and then folding it to some whipped heavy cream. You then refrigerate this to cool completely before freezing it for the first 45 minutes, after which you are required to take it out and break the frozen bits back into the mixture and give it a few more folds to incorporate air. This is then repeated at a 30-45 minutes interval until it reaches the consistency of soft serve. You’re then liberated from churning duty and can proceed to put the mixture into an airtight container to freeze overnight.
Now normally I would have picked the first method any day. But since I’m currently doing this cleanse-slash-detox thing, I can’t really eat any of it. And in instances when I can’t eat what I cooked, I tend to compensate by putting my all into the cooking process. And so here’s to overcompensating. And boy did it look good. A word of warning though - I know the color looks a little pale, but believe me the taste of matcha is definitely detectable. If you’re unfamiliar with the grassy flavor, you’ll want to add it sparingly. I put two tablespoons in mine and my sister had this to say, “If [the color] grey has a flavor, this would be it.”
MATCHA ICE CREAM:
[ 2 tablespoons green tea powder (matcha) + 2/3 cup granulated sugar + 3 egg yolks + 3/4 cup milk + 3/4 cup heavy cream ]
In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.In a separate bowl, whisk together the egg yolks and remaining sugar.
Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F). If the liquid is too hot, you may lose the aroma. If it’s too cold, you might end up with green powdery chunks.
Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan. Gradually combine (temper) with the egg yolk mixture.
Return mixture to the stove and heat slowly over low heat (taking care to not let the mixture boil), until the mixture coats the back of a spoon. Be sure of it by running your fingertip across the coated spoon - if it leaves a trace, the mixture is thickened enough. Remove from the heat, strain through a fine sieve, and allow to cool completely.
Lightly whip the cream and then fold in the cold green tea-milk mixture.
Transfer the mixture to a large container and chill for an hour or two in the refrigerator before putting it in the freezer. Freeze until the edges have begun to set, about 45 minutes.
As ice crystals start to form, remove and mix well with a spoon (use a wooden spoon and stir very vigorously) to break them up and return the mixture to the freezer. Repeat this a few times at 30 to 45 minute-intervals as it freezes to ensure that the ice cream is smooth.
Once it takes on a soft ice cream–like consistency, transfer to a covered container and freeze until ready to serve.