Home Made Macha Ice Cream

Made macha ice cream at home

Ingredient need:

1 egg yolk
20g sugar
100ml whipped cream
75ml full cream milk
1teaspoon green tea powder

(makes about 1 portion 170ml of ice cream)

Try to get wipped cream and not the one i got.. i am not sure if there is a different but because i couldn't whipped cream in the super lousy Tiong Bahru NTUC so i got nestle cream instead~ FYI whipped cream used for ice cream is not the commercial one they use in starbucks.. Not the foam kind but the liquid kind~ :)

Bought the same green tea powder as the shop used. $12.50

Step 1: Mix green tea powder with 50ml of cream until powder no longer lumpy

Step 2: Beat egg yolk with sugar until turn pale yellow
Step 3: pour 50ml of cream and 75ml of milk into pot and heat it while stirring, Low heat, do not boil
step 4: Let milk cream mixture simmer and pour into egg and sugar mix while whisking swiftly
Step 5: Transfer mixture back to pot
Step 6: stir mixture over low fire until custard thickens enough to coat back of spoon *keep stiring for 5-8min*
Step 7: Remove from heat and pour custard into cream and green tea powder mix and stir swiftly, stir until it is smooth, heat will further help to melt and smoother the green tea mix
Step 8: pour the custard through sieve to filter lumpy bits

Step 9 : Allow settle to room temperature before freezing
Step 10: Whisk custard (with the whisk as shown in the picture) every 45min to break up ice crystal and repeat this process at least twice

and it is done!!!! :D smooth green tea home made goodness
*photo taken in my kitchen with low lights, actual ice cream color look like the one shown in the previous post*

Only problem i encounter: my home fridge is too cold.. probably because 2 ppl live, whole fridge doesn't have much stuff inside.. if you want to achieve shop like quality make sure you adjust your fridge temperature so ice cream will stay creamy smooth and not hard frozen :)

Once frozen, the texture will change from creamy smooth to icy crunch *sorbet* Reason being partial water molecule from the ice cream custard mixture will be separated as they refroze faster than the rest of ingredient... These access moisture will damage the smooth texture and make your ice cream to taste like sorbet...

1 last thing... home made ice cream can last about 2 weeks!

Have fun making ice cream at home!!

Updates:

Ice Cream Guru replied to my frozen ice cream question

and he also mention:

I think you should stick to using whipping cream (not whipped cream/ Nestle cream). Whipping cream is usually sold refrigerated. The cream you used (I saw from your blog) is probably not suitable for ice cream making. That is why you find that your ice cream is crunchy and icy.And also, try not to use Meiji milk! Stick to full cream milk. Meiji milk is "thinner" in taste.

FYI: this is the brand teacher used, Greenfields from NZ, $2Greenfields Whipped cream $8-9 1 litre