hi friends! i had a dinner party at a friend’s house this weekend and as usual, i was tasked with dessert. i have been wanting to try green tea ice cream (i know, i’m sorry, on an infused milk base/tea kick over here), but i wanted to make it a bit more special.
i have had green tea ice cream fried in tempura at japanese restaurants, but thought it would be fun to deconstruct that idea a bit and use salty tempura flakes to top the sweet creamy green tea ice cream. making the flakes was actually much simpler than i had guessed, and turned into a fun little project.
i’m sorry i don’t have more than this one image to share – after a few bottles of wine shared between good friends this was gone very quickly!
enjoy!
xxx, k
GREEN TEA ICE CREAM
2 cups whole milk
2 cups heavy cream
1 cup sugar
Pinch of salt
4 teaspoons matcha (green tea powder)
4 large egg yolks
In a medium sized pot, warm the milk, cream, sugar and salt over medium-heat, stirring occasionally. Whisk in the matcha powder once warm.
In a separate bowl, whisk the egg yolks. Stream about a half cup of the milk mixture into the yolks, constantly whisking so as to not scramble the eggs. Return this mixture back to the larger pot; again constantly whisking.
Continue to cook mixture over medium heat, stirring until the mixture thickens to a custard and coats the back of a wooden spoon; this is typically about 10-12 minutes for me.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
TEMPURA FLAKES
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt
Mix together and then fry in oil using a large pan in batches.
I found this video to be very helpful in terms of what to expect!
© 2014 carrot + cream.