The City Magazine Since 1975

How to make green-tea ice cream

June 2015
How to make green-tea ice cream
PHOTOGRAPHER: 
Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the “unique, earthy flavor” of green-tea ice cream.

❶ Combine 1 1/2 cups of heavy cream, 1 1/2 cups of milk, 1 vanilla bean pod and seeds, and 1 1/2 ounces of light corn syrup in a saucepan and bring to a simmer over medium heat. Remove from heat and let sit for five minutes.

❷ While the liquid mixture is resting, combine 3/4 cup of granulated sugar and 2 1/2 tablespoons of green tea powder.

❸ In a medium bowl, combine the green tea and sugar mixture with eight egg yolks. Whisk briskly for one minute.

❹ Bring the cream mixture back to a boil. Slowly add 1/3 of the cream mixture to the egg yolk mixture. Once combined, add the cream-infused yolks to the saucepan.

❺ Over medium heat, while mixing with a rubber spatula, cook the ice cream base to 180°F, or until it thickens enough to coat the back of a spatula.

❻ Strain the mixture into a bowl. Set the bowl into a larger bowl of ice water and let cool. Cover and refrigerate overnight.

❼ Pour the ice cream base into an ice cream maker and process according to the manufacturer’s instructions.

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