Green Tea Ice Cream
4 servings
25 minutes
Green tea ice cream is a refined treat inspired by the traditions of the Japanese tea ceremony and adapted for Russian cuisine. Its main ingredient, matcha, gives the dessert a delicate herbal flavor with subtle nutty and creamy notes. The smooth texture is achieved through a rich blend of cream, egg yolks, and powdered sugar, creating a velvety base. The addition of vanilla extract enriches the aroma, making it multifaceted. This ice cream refreshes on hot days and perfectly complements tea time or dinner with loved ones.
1
Bring the cream to a boil, but do not boil, add vanilla extract.
- Cream: 500 ml
- Vanilla extract: 1 teaspoon
2
Whisk the yolks with powdered sugar.
- Egg yolk: 6 pieces
- Icing sugar: 150 g
3
Gradually add hot cream to the egg yolks mixed with sugar.
- Cream: 500 ml
4
Cover the dish with cream with plastic wrap and place it in the microwave for 3-4 minutes or heat it in a water bath until the mixture thickens.
5
Dissolve green tea powder in a small amount of hot cream with egg yolks and mix, then add the resulting paste to the remaining cream-yolk mixture and strain through a sieve to remove lumps.
- Matcha (green tea powder): 16 g
- Cream: 500 ml
- Egg yolk: 6 pieces
6
Pour into a plastic container with a tightly closing lid and send it to the freezer for at least 4 hours.
7
Stir the ice cream every hour to freeze it evenly.
