Happy New Year! Haven't been posting for a while. Been really busy during last year end. To get the cooking engine started, I made something simple - ice cream. However, instead of the usual egg-less ice cream, I attempted the custard-base ice cream instead. Searched the Internet for basic custard-base ice cream recipes, found a few and modified them to become something of my own. The result was creamier than the egg-less one but required more churning. The matcha taste was strong and the chocolate rice enhanced the flavour.
Ingredients:
200ml whipping cream
100ml fresh milk
2 egg yolks
75g white sugar
8g matcha powder
Generous amount of chocolate rice
Method:
1. Prepare ice bath by filling a large bowl with ice cubes and some water, then place another smaller bowl on top of the water and put a fine-mesh strainer inside. Set aside.
2. In a small pot, simmer milk, sugar and matcha powder. Stir constantly till sugar dissolves.
3. In another bowl, whisk egg yolks.
4. Whisk slowly but constantly some warm milk mixture into the egg yolks, then pour the mixture back into the small pot of milk mixture.
5. Cook the mixture over med-low heat till it thickens to coat the back of a spoon. Stir constantly, scrapping the bottom and sides of the pot.
6. Pour the mixture through the strainer onto the bowl in the ice bath. Scrape whatever is on the base of the strainer into the bowl and remove the strainer.
7. Whisk the whipping cream till soft peak and stir into the egg-milk mixture.
8. Cool the mixture completely, pour into a container of your choice and chill in the fridge overnight.
9. Transfer the mixture from fridge to freezer and churn* with a fork every 2 hours.
10. Churn for another 5-6 times and mix in the chocolate rice during the last churn.
11. Freeze the ice cream overnight.
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