For Christmas I got my bestie a cuisinart ice cream maker. After spending almost six months paralyzed with fear, and trying to decide which ice cream would be “the” ice cream worthy of christening the ice cream maker. After months of reassurance and debate, I am happy to announce that she has finally taken it out of the package.
The winner? Green tea ice cream, using the vanilla bean ice cream recipe from Jeni’s Splendid Ice Creams as a base. She was kind enough to snap a few pictures with her iphone when she finished (hence the pics for this wonderful post). I’ve made a couple of recipes from this book myself, all with great success.
Jeni’s has long been our favorite ice cream in Columbus, and has recently gone viral nationwide. Check your local grocer to see if they sell it near you. You absolutely MUST try it. MUST. If you have the pleasure of dining at an actual Jeni’s, it may look something like this:
This weekend, after spending the week in triple digits, I plan to cool off with some ice cream sandwiches (filled with Jeni’s ice cream, of course). Those classic cookies plus Jeni’s ice cream are sure to take the edge off of the heat this weekend.
“Matcha-Made In Heaven” Ice Cream (c/o “BFF” aka: The Great Sarah Chang)
*Sarah Chang is a very motivated individual who wanted to use the same non-homogenized milk that Jeni’s Splendid Ice Creams uses. I have always made mine with homogenized milk, but have included the directions on how to make the ice cream with non-homogenized milk as well
[ Printable Recipe ]
- 2 cups whole milk* (500 ml)
- 1 Tablespoon + 1 teaspoon (11 g) cornstarch
- 1 ½ ounces (3 Tablespoons) cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1 ¼ cups (313 ml) heavy cream
- 2/3 cups (133 g) sugar
- 2 Tablespoons light corn syrup (30 ml)
- 4 packets rishi matcha
- ⅛ tsp kosher salt
1. Fill a large bowl with ice water. In a small bowl, mix 2 Tablespoons of the milk with the cornstarch.
2. In another large bowl, whisk the cream cheese and salt until smooth.
3. Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency). Remove from heat, add green tea packets and let steep for 5 minutes.
4. Return milk mixture to sauce and gradually whisk in the cornstarch slurry. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (you should be able to draw a line in the mixture on a spoon), about 1 minute. Remove from heat.
5. Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. *If you are using nonhomogenized milk and cream pour the heated mixture into a food processor and process for 2 minutes. Pour mixture into a gallon bag and seal tightly. Set baggie in the ice water bath (I added a few spoonfuls of salt to the water bath to lower the temperature…SCIENCE!), cover with some ice, and let stand, until cold, about 20 minutes or longer.
6. Once chilled*, pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
*If you are using nonhomogenized milk you will need to pour into a food processor twice:
1. After mixing the heated milk mixture with the cream cheese, CAREFULLY pour the heated mixture into a food processor and process for 2 minutes.
2. After chilling the mixture in the ice bath, CAREFULLY pour the chilled mixture (you can do this easily by cutting off one corner) into a food processor and process again for 2 minutes.
[ Adapted from: Jeni's Splendid Ice Creams at Home ]
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