Matcha ice cream
时间: 30 分钟 烹饪时间, 0 分钟 烘焙世界
营养: 卡路里 大约 283 / 蛋白质 6克 / 碳水化合物 19克 / 脂肪 21克
食材 (10 份数)
|500 ml||cream (divided)|
|20 g||matcha powder|
|ice cubes for ice bath|
|fresh berries and/or mint for serving|
large saucepan, saucepan, fine grater, large bowl, whisk, hand mixer with beaters, spatula
Sauvignon Blanc, 2012
Sauvignon Blanc is a good choice for the matcha ice cream. The herby, grassy aromas of this variety harmonize with the tea flavors.
Beat part of the cream with a hand mixer until stiff.
hand mixer with beaters
300 ml cream
Add remaining cream and the milk to a saucepan and bring to a simmer. Immediately add sugar and matcha powder. Stir until incorporated. Reduce heat and continue to simmer for approx. 1 min. Then, remove from heat.
200 ml cream / 300 ml milk / 70 g sugar / 20 g matcha powder
Add egg yolks, honey, and lime juice to a bowl. Place bowl on top of a saucepan with boiling water. Add lime zest and whisk for approx. 3 – 4 min. until sauce has thickened. Be careful not to overheat.
large saucepan, fine grater, large bowl
8 egg yolks / 100 g honey / 2 limes
Remove egg yolk mixture from heat. Combine with matcha cream. Whisk until well combined. To cool, place over an ice bath and continue to whisk for approx. 3 – 4 min.
ice cubes for ice bath
Fold whipped cream into matcha and egg mixture. Stir well to combine. Place in freezer for approx. 15 – 18 hours. Garnish with fresh berries or mint leaves, if desired. Enjoy!
fresh berries or mint for serving