GREEN TEA ICE CREAM

By BobD

Ingredients

• 1 QUART
• Don't limit green tea ice cream to Japanese-themed meals; it makes a great ending to almost any seafood dinner.
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 teaspoon salt
• 6 large eggs
• 2/3 cup sugar
• 2 tablespoons matcha (powdered Japanese green tea)
• SPECIAL EQUIPMENT: an ice cream maker

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

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 170F 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.

COOKS' NOTE: Ice cream keeps 1 week.