Matcha Ice Cream

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Whisk the egg yolks and granulated sugar together in a medium bowl until light in color and thick. Set aside.

   Ca. 3 min.

   Kokkens note: Whisk vigorously to incorporate air and dissolve the sugar.

2. 2

   In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until small bubbles form around the edges, but do not boil.

   Ca. 5 min.

   Kokkens note: Stir occasionally to prevent scorching the bottom.

3. 3

   Slowly temper the egg yolk mixture by gradually whisking about half of the hot cream mixture into the egg yolks. This prevents the eggs from scrambling.

   Ca. 2 min.

   Kokkens note: Pour in a thin stream while continuously whisking the egg yolks.

4. 4

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon.

   Ca. 5 min.

   Kokkens note: Do not let it boil; if it gets too hot, the eggs will scramble. The temperature should be around 75-80°C (170-175°F).

5. 5

   Remove the custard from the heat. Sift the matcha powder into a small bowl, then whisk in a few tablespoons of the warm custard until a smooth paste forms. This prevents lumps.

   Ca. 3 min.

   Kokkens note: Use a fine-mesh sieve for sifting the matcha.

6. 6

   Stir the matcha paste and vanilla extract into the remaining custard until fully combined and the color is uniform.

   Ca. 2 min.

   Kokkens note: Ensure there are no streaks of matcha powder left.

7. 7

   Pour the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface with plastic wrap to prevent a skin from forming.

   Ca. 1 min.

   Kokkens note: Press the plastic wrap directly onto the surface of the custard.

8. 8

   Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled.

   Ca. 4 t.

   Kokkens note: Chilling ensures the ice cream will churn properly and achieve a smooth texture.

9. 9

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

   Ca. 25 min.

   Kokkens note: The churning time can vary depending on your ice cream maker.

10. 10

    Transfer the soft ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.

    Ca. 3 t.

    Kokkens note: For best results, place a piece of parchment paper directly on the surface of the ice cream before sealing the container.