Green tea cream is one of my favorite desserts, and this recipe is fantastic!
Green tea ice cream was such a treat when I was a kid. It couldn't be found at the everyday supermarket and my brother and I would only get a scoop of it on special occasions when our family dined at a Japanese restaurant. This recipe however is very simple to make and requires just a few ingredients from your kitchen. The only drawback is that the matcha (not green tea, but the dense green tea powder used for Japanese tea ceremonies) can get pricey. The Maeda En brand powder in the gold canister (middle grade quality) is good for cooking and runs $10/ounce (approx 4 Tbsp of matcha)--enough for one pint of ice cream. (Photos are from last night's batch).
In a small pot, whisk 1 cup of whole milk and 1 cup of whipping cream (small carton), 1/2 cup sugar and a pinch of salt, over medium heat.
Put 1/4 cup of the liquid in a glass measuring cup and stir in 3 Tbsp of matcha powder until dissolved. Using a sieve, pour the matcha mixture back into the pot (of heated cream, milk, sugar, salt) and whisk until heated but not boiling. Cool and refrigerate for 3 hours.
Turn on the ice cream machine and add the refrigerated mixture. Whala, you're done!
Makes 1 pint of ice cream