With the seemingly never-ending heat happening here in Atlanta for the past couple of weeks, it's hard to believe we've actually just tapped into summer. Despite the hot sticky sensation that comes along with the hottest of seasons, I'm in love with the warm nights, picnics in the park, juicy watermelon, refreshing swims, fireflies, and especially ice cream. One of mine and Brock's favorite recipes is green tea ice cream from the ultimate ice cream recipe book - David Lebovitz's The Perfect Scoop:
GREEN TEA ICE CREAM
Makes about 1 Quart (1 Liter)
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium hear with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Enjoy!
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