I have been on a bit of a matcha green tea bender lately. It all started when I decided to make a home made boba tea. I ordered the tapioca pearls and then the green matcha powder. The matcha powder came pre-sweetened which my kids LOVED but then I wanted to get the pure powder which led to matcha lattes, matcha meringue cookies and matcha Ice Cream. I adapted my recipe using a combination of vanilla ice cream recipes and green tea Ice cream recipes. The one caveat is that you will need an ice cream maker for this recipe.
1. Start by measuring TWO TABLESPOONS OF MATCHA GREEN TEA POWDER.
You may be wondering where to find green tea powder. I have seen this at my local grocery store in the tea aisle. It can also be found in specialty tea stores. If you are unable to find it in either of those two places, you can find it online. Simply search for matcha green tea powder and there are lots of options. There is a wide variety of things you can make from it so it won't go to waste if you are a green tea fan.
2. Pour 1/4 CUP WHOLE MILK into the matcha powder and whisk to combine.
3. Now add THE MATCHA MIXTURE, 3/4 CUP WHOLE MILK, 2 CUPS HEAVY CREAM, and 2/3 CUP SUGAR to a saucepan and simmer over low heat until the sugar dissolves.
4. While your milk mixture is simmering, add 6 EGG YOLKS to a bowl and whip them with a whisk. (You can put aside the whites for another recipe, such as meringue cookies).
5. Once your the sugar in your milk mixture has dissolved, whisk 1/3 of the hot mixture into the yolks slowly while whisking continually. The idea is the combine the mixtures together without cooking/curdling the eggs.
6. Pour the egg yolk and cream mixture back into the saucepan while whisking constantly. Cook over low heat stirring continuously until the mixture thickens. When the mixture coats the back of a spoon it is ready. You want to avoid overcooking. (Don't get me wrong, it still tastes delicious but the texture is thicker than an ice cream consistency).
Cool your mixture to room temperature and then refrigerate overnight (or at least 4 hours).
Once your mixture is fully cooled, pour it into your ice cream maker and follow the manufacture's instructions. I used my soft serve maker. I just poured the mixture into the ice cream maker and let it churn for about 20 minutes then started dispensing it as a soft serve. I then froze the rest for a harder ice cream.
Enjoy as a soft serve in a cone........
or as a more frozen ice cream scoop in dish with your favorite toppings.
It is so creamy and delicious with that subtle green tea flavor. While it is by no means low fat, the green tea powder is loaded with powerful antioxidants, so extra bonus!
Now if you are still motivated, you can grab those egg whites you set aside earlier. Pour them in a mixer and whip until foamy. Once they are foamy, add 3/4 TEASPOON OF CREAM OF TARTAR very slowly (1/4 teaspoon at a time) and beat until stiff peaks form.
Once the stiff peaks have formed (as in the picture above) add 1 cup of sugar a little at a time, beating after each addition. Lastly, add up to 2 TABLESPOONS MATCHA POWDER and combine well. Pour mixture into frosting applicator and squeeze onto a parchment covered cookie pan.
Bake at 250°F for one hour and 15 minutes until hard and dry.
So there you have it. Two Matcha green tea desserts to impress your friends!
Thanks for stopping by!