Matcha Ice Cream

With my balance whipping cream from making Strawberry Mirror Cake, I made ice cream as I've promised my children I'll make them some when they recover from their cough.  And with an expiring matcha (green tea powder) in my fridge, I went to my Favourites and found over 7 matcha ice cream recipes.  Among the several recipes, most call for 1 portion cream and 1 portion milk.  I decided on Grace's recipe as the ratio is 2:1, and that's exactly what I wanted, to quickly finish up the whipping cream!

Feedbacks from testers were it was way too creamy to their liking and matcha flavour was too mild, could have added more matcha.  Oh well, it is never easy to please everyone when it comes to food as taste is very much acquired.  Nevermind, I have more matcha on the way from MO (he's my regular matcha supplier :P) and with so many recipes on hand, I can always try out all the recipes ;-)

PS: My apologies for the poor quality picture as this is the only photograph left in my SD card.


Matcha Ice Cream
(adapted from The Perfect Scoop, recipe seen here)
Ingredients
250ml whole milk
100g sugar
Pinch of salt
500ml heavy cream
4 teaspoons matcha
6 large egg yolks

Method

1. Warm the milk, sugar and salt in a medium saucepan.
2. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 
5. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath.
7. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
   * I do not own an ice cream maker so I freeze it in the stainless steel mixing bowl, sealed with cling wrap.  After 3 - 4 hours, remove from freezer and beat once with electric mixer.  Return to freezer for another 3- 4 hours, beat again.  Pour into ice cream tub and freeze overnight.