advertising
Link to jump to start of content The Seattle Times Company Jobs Autos Homes Rentals NWsource Classifieds seattletimes.com
The Seattle Times | Pacific Northwest
advertising

advertising

Recipe: Green Tea Ice Cream

Makes about 6 cups

The essential ingredient in this unusual ice cream is the powdered Japanese green tea known as maccha.

2 cups milk

2 tablespoons maccha (powdered green tea)

6 egg yolks

1 cup sugar

2 cups heavy cream

1. Put the milk in a saucepan with the green tea powder and stir over medium-high heat until the tea is well-combined with the milk and the milk is steaming hot, but not quite boiling.

2. While the milk is heating, put the egg yolks in a mixing bowl with the sugar and whisk until the mixture is light and fluffy.

3. Stir about one third of the hot milk and green tea into the egg-yolk mixture, then transfer the mixture to the pan and cook, stirring until the mixture is steaming hot but not quite boiling.

4. Take the custard off the stove, transfer it to the bowl and chill it for several hours in the refrigerator. (To sped things up, you may pour it into a shallow, glass baking dish, and put it in the freezer.) When the custard base is cold, stir in the cream and freeze the mixture in an ice cream maker following the manufacturer's instructions. Transfer the ice cream to a container with a tight-fitting lid and store it in the freezer until serving time.

Greg Atkinson, 2006