Wow, this ice cream battery was made so long ago… but you know what the end of the year is like. It went on and on and when I saw it it had already passed. In addition, at the same time it ended up appearing on other friend blogs, such as Dri Kanten.
The idea came from my desire to eat ice cream, it was in the middle of summer and I had no inspiration for any flavor. different. The snap came from a tweet from Carol Grilo (FofysFactory) who talked about matcha ice cream, that’s it, the damage was done!
It will seem obvious what I’m going to say (which it is), it needs like green tea to make this ice cream. Because it tastes like green tea, of course. With all its taste characteristics, the main one is the astringency noticeable on the tongue. And no, it doesn’t taste bitter.
In fact, green tea can only become bitter if it is “burned” (temperatures above 70ºC), with very long infusions or a poor quality product.
The way I did it was different from the classic base, as I added chocolate branco. At least, for me, green tea and white chocolate go together very well.
Matchá (Green Tea) Ice Cream
Makes: 900 mL
- 300 mL leite integral
- 300 g fresh/pasteurized cream (38% fat)
- 130-140 g crystal Sugar
- 4 excited
- 100 g chocolate branco (chopped)
- 1-3 teaspoon matcha (powdered green tea) (green powder)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan, mix milk, cream and half the sugar (65g). Cook over medium heat until it starts to boil, about 5-6 minutes.
- When boiling, add the chopped white chocolate and stir until completely melted. Reserve.
- Beat the egg yolks with the rest of the sugar until you get a pale yellow cream.
- Pour half of the chocolate mixture over the egg yolks, stirring constantly.
- Put everything back in the pan and cook over low heat for 5 minutes. Then, sift the mixture to remove any lumps.
- Wait for the base to cool for 10 minutes. To add the matcha, I recommend separating a small amount of the base (100mL) into a container and adding the tea, stirring well to homogenize. And this pre-mix must be added to the entire base.
- The suggestion is to add the amount of tea little by little and always between one addition and another, try it so that it harmonizes with your taste.
- In the ingredients list there are two values for sugar, the same is the case with matchá. The amount of sweetness will also vary in this ice cream, as it contains white chocolate. You can add it in the same way as tea.
- Remembering an important detail: the flavor of the base should generally be one point above the “ideal” (strongest). As ice cream is a cold preparation, it ends up numbing the tongue due to the cold, thus reducing the sensitivity of the palate to perceive the flavor.
- Afterwards, let the base cool in the fridge for around 6 hours, after this time green tea residue may appear at the bottom of the container the base is in, just mix before placing in the ice cream maker.
- Then take it to the ice cream maker and follow the manufacturer’s instructions.
