Swamped! Too much work. Not enough ice cream.
Hope you all enjoy the mild summer weather we’re having here in DC. And… make this ice cream. You won’t regret it.
Matcha Green Tea & Mint Ice Cream
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1/2 cup fresh mint leaves
5 egg yolks
2 tablespoons ground matcha powder
Combine the milk, cream, and matcha powder in a medium-sized saucepan. Bring to a boil for just a moment, and reduce the heat to low. Add the mint leaves into the saucepan, stir and muddle with a large spoon, and turn off the heat entirely. Let the cream steep with the mint leaves for 30 minutes to one hour — the longer it steeps, the stronger the mint flavor.
In a separate bowl, combine the egg yolks and the sugar, mixing with a fork. When you’re done steeping the cream, run the mixture through a sieve to remove the mint leaves. Then, turn the heat back on, and bring the mixture to a boil once more, again, immediately removing the heat once the boil starts.
Using a smaller measuring cup (I used a 1/4 cup), slowly pour the hot mixture into the bowl with one hand as your vigorously stir the mixture with a fork in your other hand. Gradually add one or two cups until the custard is fully incorporated, and then combine the custard with the remaining cream in the saucepan. Run the mixture through a sieve one more time to filter out any egg scrambles. Let chill completely in the fridge, and run the mixture through an ice cream maker according to its manufacturer’s instructions.