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Green Tea Ice Cream
from the kitchen of Sharmagne Leland-St. John

5 large eggs
1 tablespoon matcha powder
34 cups sugar
1 34 cups heavy cream
34cup 1% milk
14 teaspoon kosher salt

In a medium bowl whisk the egg yolks until broken
up. Add the matcha powder and whisk to completely
incorporate. Add 6 tablespoons (12) of the sugar
and whisk again. Set aside.

In a heavy non-reactive saucepan, stir together the
cream, milk, the rest of the sugar and the salt. Set
the pan over a medium-high heat until the mixture just
reaches a bare simmer then reduce the heat to medium.

Take out a ladle full of the hot mixture and while
constantly whisking the eggs, add the hot liquid to
the egg mixture. Repeat one more time.

Take a heatproof rubber spatula and stir the cream/
egg mixture slowly back into the saucepan.

Cook carefully over medium heat stirring constantly
until it is thick enough to coat the back of the
spatula and leaves a clear pathway when a fnger is
run across the spatula. Approximately 2 minutes.

Strain the base through a fine mesh strainer into
a clean container. Place the contaner into an ice-
water bath. With a clean spatula occasionally stir
the base until it has cooled. Remove container from
the bath and cover with plastic wrap. Place the con-
tainer in the refrigerator for 2 hours or overnight.

Churn and freeze in your ice cream machine according
put in freezer and chill for 4 hours for a firmer ice


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