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 Green
Tea Ice Cream
by Ron & Kathy Campbell - Merkaba
2 cups
heavy cream
1 cup whole milk
1/4 teaspoon salt
6 large eggs
2/3 cup sugar
2 tablespoons matcha (powdered Japanese green tea)
Special equipment: an ice cream maker
Preparation:
Bring
cream, milk, and salt to a boil in a 3- to 4-quart heavy
saucepan and remove from heat.
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Whisk
together eggs, sugar, and matcha in a bowl (tea will not be
completely dissolved), then add 1 cup hot cream mixture in a
slow stream, whisking vigorously. Whisk custard into
remaining cream mixture in saucepan and cook over moderately
low heat, stirring constantly with a wooden spoon, until
thick enough to coat back of spoon and registers 170°F on an
instant-read thermometer (do not let boil).
Immediately pour custard through a fine sieve into a metal
bowl, then cool to room temperature, stirring occasionally.
Chill, covered, until cold, at least 1 hour.
Freeze in
ice cream maker, then transfer to an airtight container and
put in freezer to harden.
Active
time: 30 min Start to finish: 5 hr. Servings: Makes about 1
quart.
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