Well, I sincerely apologize… I have been on a break from blogging as our internet decided to take a hiatus. But I am back! With a spectacular recipe, partially of my own invention, for green tea ice cream.
The word “love” cannot even begin to describe my feelings about ice cream. If I were less interested in my overall health, and had a fair variety of flavors… I could eat nothing but ice cream, all day, ever day. Ok, perhaps that’s a slight exaggeration, but you catch my drift.
My first experience with ice cream was when I was only a few months old, in a papoose on my mother’s chest. My parents had gone to an ice cream parlor for dessert, and my dad said, “Let her have a lick.” My mother says, my eyes lit up and I bounced up and down until they gave me more. Oops. My first experience with green tea ice cream was quite a few years later at a Japanese restaurant in California, and it was somewhat less dramatic; but I enjoyed it, and I have been unable to find a similarly delicious green tea ice cream locally. So I made some.
For this ice cream I used the base recipe for Jeni’s Splendid ice creams… Because Jeni has it so right. I don’t say this lightly; if you are in within a few hundred miles of a Jeni’s ice cream shop, you need to go there, sample everything, you will not regret it… Unless you form a debilitating habit, in which case I apologize in advance. But the flavor combination was inspired by the flavors I’ve picked out of a spiced chai latte, and a bit of matcha powder. It’s a nice warm flavor, almost like pumpkin pie spices, with an undertone of green tea.
2 cups milk (Jeni calls for whole milk… I used 1% because there’s decadent, and then there is obscene…)
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
2 TBS matcha green tea powder
1 tsp cardamom
1/2 tsp cinnamon
1/2 tsp freshly ground pepper
1) In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
2) In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry.
3) Return to a boil and cook, stirring, until thickened, about 2 minutes.
4) Place cream cheese, matcha, and spices in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
5) Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set. (About 4 hours.)