Matcha ice cream
Home-made green tea ice cream: this deliciously creamy classic only has six ingredients – with a drop of Hermesetas Liquid providing a hint of sweetness. What is matcha? Matcha is a green tea made from powdered tencha tea. The green tea powder is available from specialist tea shops, organic grocery shops, health food stores and online. However, due to its complicated production process, matcha does not come cheap. Matcha powder is used for more than just hot or cold tea beverages – it has also become a popular ingredient in classic recipes such as cake, ice cream, smoothies and salad dressings, taking all of them to the next level. The intense aroma of its tart, slightly grassy flavour is ideal for both sweet and savoury dishes. Matcha is a strong pick-me-up and contains more caffeine and theanine than other types of green tea. The greener its colour, the fresher the tea. Long storage times should be avoided.
- Add the Hermesetas Liquid and water to a saucepan and bring to the boil. Simmer for several minutes. Place the egg yolk into a bowl and beat until light and airy. Stirring all the time, add the sweetened water to the egg yolk and continue to stir until the mixture becomes airy and lighter in colour.
- Add the milk, whipping cream, vanilla seeds and empty vanilla pod to a saucepan and heat to just below boiling point. Remove the vanilla pod, then slowly add the milk mixture to the egg mixture, stirring all the time. Return the mixture to the saucepan and heat until the cream thickens. Add a teaspoon of matcha powder and taste the cream, adding more and stirring as needed.
- Pour the ice cream into a bowl and cover with cling film. Place the bowl in the refrigerator until the cream is cold. Place the cream into an ice cream maker and process until the mixture has the consistency of soft ice cream. Then place it into a mould and freeze.
Egg yolks, pasteurised