Over the last 2 weeks the weather here in Singapore has been extremely hot and humid. Even in the evenings, the temperature does not seem to drop much. My air-conditioner is on almost all nights now just to get some relief from the heat.
We've been guzzling ice lemon tea and anything cool from the fridge. Ice-cream is also on the menu and we just finish off the last of the Hagen daz ice-cream that was sitting in the fridge. Actually ice-cream is really not that difficult to make - maybe this could be another venture for me.
Unfortunately I don't have an ice-cream maker but this should not be a deterrent. There surely must be recipes out there that needn't call for me running out to the nearest electrical shop to get one.
The idea of making matcha or green tea ice-cream came to mind whilst I was shopping at a Japanese $2 shop called Daisho. Every item in the shop cost $2 ... and I mean everything! I added a can of adzuki beans into my grocery basket. This will do well with my next project.
The recipe was simple .... just required a little bit more effort i.e. taking the ice-cream out of the fridge every hour and half to give it a stir. We had a first taste of the ice-cream this afternoon - my husband said it was good but a little bit sweet. Next time round I will definitely reduce the sugar.
(recipe from Harumi's Japanese Home Cooking)
- enough for 4 scoops of ice-cream
2 tablespoons green tea powder (matcha)
2/3 cup granulated sugar
3 egg yolks
3/4 cup milk
3/4 cup heavy cream
1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.
2. In a separate bowl, mix together the egg yolks and remaining sugar.
3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F).
4. Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk mixture.
5. Return mixture to the stove and heat slowly over low heat (take care not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.
6. Lightly whip the cream and then add it to the cold green tea-milk mixture.
7. Transfer the mixture to a large container and [chill in the fridge for about 2 hours] and then transfer to the freezer. As ice crystals start to form, remove, and mix well with a spoon (use a spoon and stir very vigorously) to break them up and return the mixture to the freezer.
8. Repeat this a few times as it freezes to ensure that the ice cream is smooth.