Green tea ice cream & Vacation time

0 Posted by - July 12, 2010 - Culinary Art

There won’t be much update for this week since it’s time for our family vacation. We’re going to Singapore for a few days, so we also don’t take bento orders for this week until July 17th. This is the first time we take our son abroad and we’re hoping that he can sleep well in our hotel since he’s not used to sleep over in other room besides his, Jojo always said he want to go home whenever he’s about to sleep while we’re on vacation.

I also want to look for lots of bento items and maybe some bento books while I’m there so let’s hope that I can find some interesting items while I’m there to add some variations for my future bento.

The picture on this post is green tea ice cream I made from December 2009, just haven’t found a good time to post it until now. This is the first time ever I tried making an ice cream recipe, I haven’t tried it again since either. I found out that that there’s a big difference making ice cream with and without an ice cream maker, the taste is comparable but the texture is very different that we can’t have a smooth ice cream texture without an ice cream maker. The small ice cream maker cost quite a lot and it’s a waste if I buy it and then rarely use it, but still I’m planning to get one when I have some extra funds to spare to complete my cooking and baking equipment.

Green tea ice cream
And here’s the recipe for my green tea ice cream :

– 4 tbs Japanese green tea leaves (or use green tea powder)
– 500 ml milk
– 6 egg yolks
– 115 g caster sugar
– 500 ml cream

Combine the green tea leaves (or powder) with the milk in a saucepan and slowly bring to simmering point. The longer the milk takes to a simmer, the better the infusion of the flavor. Set aside for 5-10 minutes and strain.

With a heatproof bowl, whisk the egg yolks and sugar until thick and pale, and then add the infused milk.

Place the bowl over a saucepan of simmering water, making sure that the base of the bowl does not touch the water.

Stir the custard until it is thick enough to coat the back of the spoon, then remove from the heat and allow to cool slightly before stirring through the cream.

Transfer to an ice cream machine and freeze according to the manufacturer’s instruction. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.

Freeze overnight.

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