Ingredients for approximately 440 g of ice cream
- 70 g of egg yolks,
- 75 g of caster sugar,
- 250 g of milk,
- 1/2 vanilla pod (split and deseeded),
- 100 g of crème fraîche (45% fat),
- 5 g of matcha tea for baking.
Preparation of the Matcha tea ice cream
1. Pour the egg yolks and caster sugar into a bowl and mix well until the mixture turns pale.
2. Place the milk and vanilla in a saucepan, heat, then remove from the heat just before boiling. Leave to cool slightly, then pour gradually over the egg yolk and caster sugar mixture.
3. Mix well, then add the crème fraîche.
4. In a bowl, pour in the 5 g of matcha tea, then dissolve it with a teaspoon of the previous mixture. Then add another tablespoon of the previous mixture to dilute a little further, and finally 3 more tablespoons. Pour the resulting preparation into the saucepan and mix well until an even colour is achieved.
5. Place the saucepan on the heat and warm over a low heat, stirring continuously with a wooden spatula.
6. Remove from the heat when the mixture thickens, then cool immediately by placing the saucepan in an ice-water bath.
7. Place in an ice cream machine or in the freezer (in the latter case, stir frequently).
