I love any excuse to claim that ice cream is good for you. So, this one I will tell you is packed with antioxidants. You should probably eat lots of it. And it's green, my favorite color.
Matcha Green
Tea Latte
Makes about 1 qt.
1 c whole milk
1 ½ c heavy cream
1 c canned coconut milk
½ c sugar + 2 T
pinch salt
2 T matcha
pinch cardamom
3 egg yolks
- In a medium saucepan, heat the milk, cream, coconut milk, ½ cup sugar, and salt over medium-high, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
- Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes. Whisk in the matcha powder and cardamom.
- Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
- Strain into a medium metal or glass bowl to catch any overcooked bits, set over an ice bath, and let chill.
- Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.
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