Friday 28 July 2017

Matcha Tea Ice Cream

Matcha anything is pretty popular here in Taiwan and I'm a huge fan of it myself. Since I had some on hand after making a cake and some truffles with it, I thought I'd make myself a treat to help keep me cool during the summer.

I usually make my own cones to enjoy with this matcha ice cream, but you could stack it high on some cake, waffles or pancakes to replicate the latest food trends or enjoy it by itself. For an added yum factor, sprinkle it with some white chocolate shavings or some broken up pocky sticks.



355g whole milk
355g double/ whipping cream
4 egg yolks
200g caster sugar
2 tbsp glucose
20g matcha tea powder

  • Mix the sieved matcha tea powder with the milk in a large pan over a medium -high heat. 
  • Whisk the egg yolks, glucose and the sugar together till pale in a large mixing bowl.  
  • Once the milk mix is brought to the boil, pour into large mixing bowl whisking to incorporate the pale eggs. 
  • Pour the mixture back into the pan and cook out. 
  • Constantly stir with a heatproof spatula until the base thickens (it should coat the back of a spoon) or reaches 84 degrees on a thermometer.
  • Pour in the double cream the stop the cooking then pour into a container to chill.
  • Once the ice cream base is chilled, pour into an ice cream machine and follow the machine's instructions.
  • Alternatively, pour the chilled mixture into a container and place in the freezer. Every 15 minutes stir the ice cream well until thick and almost set.
  • Leave in the freezer, covered for 2-3 hours to fully set before serving.



© A Tall Order | All rights reserved.
Blog Layout Created by pipdig