Green Tea Ice Cream With Matcha Sauce Recipes

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.

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.

Steps:

• In a large bowl beat the egg yolks with the sugar and salt. Set aside.
• In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
• Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
• Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

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.

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.

Steps:

• In a small bowl mix the matcha with warm milk until it's smooth.
• Whisk in the mayonnaise and yogurt until smooth; chill in the refrigerator until ready to serve.
• Note: Pure Matcha can be purchased at your Japanese grocer, or online.
• It is important that the milk is warm in order to dissolve the Matcha powder.

Steps:

• Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
• Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
• Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
• Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
• Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
• Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
• Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• 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.

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.

Steps:

• In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
• In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
• Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
• Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
• In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
• Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
• Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
• Instructions if not using an ice cream maker:.
• Pour the mixture into an air tight container and freeze until set, about 3 hours.
• Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
• Return to the air tight container and freeze again.
• Repeat the freezing and chopping process until a smooth consistency is reached.

Steps:

• Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
• Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.

Steps:

• Regular Version: Place tea bags and boiling water in a cup.
• Let steep for 5 minutes.
• Gently squeeze tea bags into water and discard.
• Blend tea and sugar.
• Allow liquid to cool.
• Stir in Half& Half and cream.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill mixture according to the manufacturer's directions for your machine.
• (Mixing/chilling time is usually about 30 minutes).
• Diet Version: Follow steps#2, 3& 4 for regular version (see above).
• Allow liquid to cool.
• Stir in"Equal" and milk.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill the mixture according to the manufacturer's directions for your machine.