Matcha Green Tea Ice Cream Food

GREEN TEA ICE CREAM WITH MATCHA SAUCE

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.

MATCHA GREEN TEA ICE CREAM

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.

NO-CHURN MATCHA ICE CREAM

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.

MATCHA GREEN TEA ICE CREAM

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.

GREEN TEA ICE CREAM

Steps:

• In a medium bowl, mix matcha powder and hot water and set aside.
• In a saucepan, mix together egg yolks and sugar. Then gradually pour in milk, mixing well. Place saucepan over low heat and stir mixture until it thickens. Remove thickened mixture from the heat and let cool.
• Transfer cooled egg mixture to a large bowl, and add matcha mixture. Mix well. Gently stir in whipped double cream.
• Pour this ice cream batter into an ice cream maker and churn for 20 minutes. Place in a plastic container and freeze for at least 2 hours. Remove mixture from freezer, stir well, and re-freeze for another 2 hours.
• Remove again from freezer to stir thoroughly, and then replace the ice cream to freeze for a final 8 hours, or overnight ( until completely set). The multiple freezing help create a creamier texture.
• Once ice cream is set, add 2-3 scoops to a serving bowl and drizzle with fudge sauce. Decorate with cherries and wafer biscuits to serve.