MATCHA ICE CREAM
Serve these in Green Tea Tuiles. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine cream, milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) in a medium saucepan. Heat mixture over medium-high heat, stirring, until it just comes to a boil. Whisk in matcha. Remove from heat.
- Prepare an ice-water bath. Whisk together yolks and remaining 1/4 cup plus 2 tablespoons sugar in a medium bowl. Whisking continuously, add a ladle of the cream mixture in a slow steady stream; add another ladle of cream mixture, whisking to combine. Pour this mixture into remaining cream mixture in pan, whisking constantly; cook over medium heat until custard is thick enough to coat the back of a spoon and hold a line drawn, or registers 170 degrees on an instant-read thermometer, 5 to 7 minutes.
- Strain mixture through a fine sieve into a bowl set in the ice-water bath. Stir in corn syrup. Let stand until cold, stirring occasionally.
- Pour mixture into ice cream maker. Prepare according to manufacturer's instructions. Serve immediately, or transfer to an airtight container and freeze up to 3 days.
GREEN TEA TUILES WITH MATCHA ICE CREAM
The sweet earthiness of matcha powder grounds this sophisticated take on an ice cream cone. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Sift together confectioners' sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight
- Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.
- Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.
- Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.
MATCHA GREEN TEA ICE CREAM
This recipe uses real matcha powder. I created the recipe based on Ben and Jerry's® sweet cream base.
Provided by Jennifer
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
- Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
- Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
- Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
- Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 22 g, Cholesterol 131.1 mg, Fat 24.3 g, Protein 3.9 g, SaturatedFat 14.7 g, Sodium 52.5 mg, Sugar 20.3 g
MATCHA GREEN TEA ICE CREAM
Make and share this Matcha Green Tea Ice Cream recipe from Food.com.
Provided by BirdyBaker
Categories Frozen Desserts
Time 2h30m
Yield 1 batch ice cream
Number Of Ingredients 6
Steps:
- Lightly whisk egg yolks in a pan.
- Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
- When the mixture thickens, remove from the heat.
- Soak the bottom of the pan in ice water and cool the mixture.
- Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
- Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.
Nutrition Facts : Calories 1005.3, Fat 88.7, SaturatedFat 53, Cholesterol 631.1, Sodium 189, Carbohydrate 40.9, Sugar 25.5, Protein 15.3
GREEN TEA ICE CREAM WITH MATCHA SAUCE
Green tea ice cream is often served as a dessert in Japanese restaurants. Green tea ice cream is called maccha ice cream in Japan. Maccha is tea powder used in Japanese tea ceremonies. Posted for ZWT II '06
Provided by Cynna
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the ice cream:.
- Lightly whisk egg yolks in a pan.
- Add milk and sugar in the pan and mix well.
- Put the pan on low heat and heat the mixture, stirring constantly.
- When the mixture has thickened, remove from the heat.
- Soak the bottom of the pan in ice water and cool the mixture.
- Mix hot water and green tea powder together.
- Add the green tea in the egg mixture and mix well, cooling in ice water.
- Add heavy cream in the mixture and mix well.
- Freeze the mixture in an ice cream maker, following instructions of the ice cream maker.
- For the Sauce:.
- Mix sugar and maccha green tea powder in a bowl.
- Add hot water in the bowl and stir well.
- Add heavy cream and until well combined.
- Serve over ice cream.
- Store in refridgerator.
Nutrition Facts : Calories 571.8, Fat 48.3, SaturatedFat 29.5, Cholesterol 266, Sodium 79.5, Carbohydrate 31.6, Sugar 25.4, Protein 5.7
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