Saturday, September 10, 2011

recipe: organic green tea ice cream...

It has been so hot here in sunny southern California this last week. I mean HOT. Like...ridiculously hot. So hot that when one steps outside and is hit by the immense heat filled air, it's hard to inhale. Living just blocks from the beach, we here in the Main house are NOT used to that sort of weather. It's always a comfy breezy 65ish. We're pretty spoiled. Even our poor kitties didn't know what to do. Our "Baby Kitty" (who is now over 1 yr old) is addicted to playing fetch. The poor thing would try her hardest to play and after one or two times fetching would collapse on the floor panting.

So now on to ice cream.

You know, when I think of overheated panting cats, I naturally think of ice cream. Ridiculous transition I chose..but I'm just going to go with it. Heat waves, summer, sunshine, panting cats, hot hot days where you barely move because any ounce of exerted energy sends your body into an instant sweat shower- to me means ICE CREAM!!! Not one to do anything easy, I decided that it would be WAY more fun to stand over a hot metal square with flames shooting out of it and make my husband some real organic green tea ice cream than to go out and buy some.

No artificial anythings here! Only good wholesome simple ingredients used. It makes eating ice cream on a hot day THAT much more fun. This recipe is so easy to make it's almost embarrassing. So on that note, I hope you try it and Enjoy!

Organic Green Tea Ice Cream
Makes one quart

  • 12 oz organic whole milk
  • 8 oz organic heavy cream
  • 5 1/2 oz (by weight) cane sugar (white sugar). I used homemade vanilla bean sugar.
  • 5 organic egg yolks
  • 2 tsp homemade vanilla extract
  • 1 TBSP organic green tea leaves
1. Since the only organic green tea I had on hand was Trader Joe's bagged leaves, that's what I used. :) Having enough for 1 tablespoon was about 3 or 4 bags worth.

2. In a small saucepot add milk, vanilla extract, and tea leaves. Bring to a gentle simmer and then remove from heat. Let sit and steep for about 5 minutes.

3. Meanwhile, weigh out your sugar and add to your yolks. Whisk together until pale and fluffy. This is called the "ribbon stage". When your yolks have gone from a sunshine golden yellow (above picture) to thick and creamy and a very pale yellow (picture below) you know you're there. If you drizzle this mixture onto itself, you should be able to draw a figure 8 and see it for a few seconds on the surface before it combines back into the mixture.
4. Next, make a large ice bath (fill a large bowl with ice and water and place a smaller bowl in it). Add a fine mesh sieve so that when your mixture is ready, so are you! There's nothing worse than having your hot mixture ready to go and then having to prepare the ice bath- you'll risk curdling and cooking your eggs! I would really encourage your bowl that is IN the ice bath to be either glass or metal (preferably glass). This way you'll conduct the cold a lot faster. Plastic really isn't best- but feel free to use it as your bottom bowl- the one that holds the ice and water.

5. Slowly pour the warm milk mixture into the bowl with your whipped eggs and sugar. This is called "tempering" and is a very important step. Dumping the whole thing into your egg mix could cook your eggs! Slowly add a little at a time until all is mixed in. Then pour the whole entire mixture BACK into your saucepot and place over a medium (or even medium low) flame.

6. With a wooden spoon stir the mixture around. DO NOT stop stirring. This step can go very fast and again, you don't want to risk cooking your eggs. What we're doing here is essentially making a Creme Anglaise! So yummy. You'll know you're getting close when the tiny bubbles on the surface start to disappear and the mixture begins to thicken up.

What we're looking for is what's called the "nappe` stage". Basically it's when the mixture coats the back of the spoon and you can draw a line through that with your finger- and it'll hold for a few seconds. This stage can also be measured by a candy thermometer- you're looking for around 180*F.


Nappe` Stage :)

7. Once you've reached the nappe` stage, quickly pour mixture through your sieve into your bowl which is in an ice bath. The sieve will catch a lot of the tea leaves and any cooked egg that might have been created.

8. Slowly and gently stir the mixture in the ice bath until your anglaise has reached about 40*F. This way when you pour your mix into your ice cream maker, you're allowing the maker to really do it's job (versus the maker trying to cool it and then make it into ice cream) AND you're also quickly cooling the mixture down to...you guessed it....not risk cooking the egg yolks.

9. Next, add your cream. Fully mix to incorporate. If you want, at this stage, you can chill your mixture over night to let "ripen"- so that the flavors incorporate fully. We....couldn't wait that long....

10. When your mixture is cooled, turn maker on BEFORE adding mixture. Slowly add anglaise! Here's where you need to follow your ice cream maker's instructions. For my Cuisinart Ice Cream Maker, this took about 25-30 minutes... You can see here (above picture) that the mixture has lightened in color and has also increased in volume (because we're incorporating air while freezing). You'll know you're there when you've reached a sort of soft-serve consistency.

11. Finally, add your ice cream to a freezer-proof air tight container and freeze overnight..(to be honest, we couldn't wait that long, so ours was only in the freezer a few hours).
Scoop and ENJOY!!!

If you've never had homemade ice cream...you haven't tasted ice cream really. It's maybe one of the best things on earth...especially on a hot hot day.

1 comment:

  1. I wonder green tea can be used to prepare cake as well. I am surely gonna try this at my home. Thanks!!

    ReplyDelete

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