Hard to resist green tea ice cream
In a small bowl dissolve the matcha powder with 2 tablespoons of hot water.
Combine the milk, cream, vanilla bean, matcha powder, sugar and salt in a saucepan and over a low heat, stir until the sugar is dissolved. Cool slightly. Add the egg yolks and whisk until well combined.
Pour the mixture into a container with a lid and refrigerate overnight.
Transfer mixture to your ice cream maker and follow the instructions.
In a small saucepan over medium heat add the sugar and water. Stir until the sugar dissolves. Turn up the heat and cook without stirring – you will need to use a pastry brush dipped in hot water to wipe down any sugar from the sides of the saucepan. Boil until the colour changes to a golden brown – approx. 10-15 mins. Stir in the nuts with a wooden spoon.
Pour out onto a baking tray lined with non-stick baking paper. Allow to cool. Break into shards.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe from http://louskitchentable.blogspot.com.au/
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