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Japanese matcha ice cream
This recipe was shared with me by a friend who worked for a very long time in a Japanese restaurant in the Czech Republic. I don't know how she figured it out, but this ice cream is luxurious. In fact, there is nothing so intricate in the recipe, but all the ingredients and proportions are chosen very harmoniously.
How to cook Japanese matcha ice cream
Step 1
Bring the milk and cream almost to a boil in a heavy-bottomed saucepan, but do not boil. I heat it in a water bath.
Step 2
While the milk mixture is heating, beat the egg, yolks and sugar.
Step 3
In a cup, dissolve matcha in 3 tbsp. tablespoons of very hot water. Pour the tea mixture into the cream, mix well.
Step 4
Pour the almost boiling milk and cream into the egg mixture in a thin stream, whisking constantly at high speed. Pour back into a heavy-bottomed saucepan (I pour back into a bowl over a water bath) and cook over low heat until the spoon is coated with cream. If you run your finger along the back of the spoon, you will leave a clear mark.
Step 5
Pour the contents into a bowl and put it in an ice bath (water-ice 1:1). Stir occasionally to prevent skin formation. When cool, cover with cling film and refrigerate for an hour, then transfer to an ice cream maker and cook according to instructions. Or put the container in the freezer and stir every half an hour or an hour until ready.
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