When it comes to ice cream making, i gotta wave the white flag.
I truly cannot make it even though i’ve an ice cream maker!
1 time, 2 times, 3 times… FAIL completely but i didn’t give up. Then i went on to try Fro-Yo for the first time and holy molly, it was awesome and totally successful! From there, i kinda suspected why all the ice cream i churned previously failed. Fast forward and there i was, onto fro-yo making attempt II –> again, failed!! I almost couldn’t believe it. I so wanted to scream out loud i tell ya..
So very frustrating, especially when i thought i got it!
I even called off an ice cream birthday party with the girlfriends simply because there is absolutely no way i could churn out the nice real stufff… I sorta believe i was doomed for life, in ice cream making that is.
Until one day last week, i tried again.
This time, i decided to refrigerate the ice cream mixture overnight before churning it the next morning… based on my previous (failed) experiences.
Imagine my delight when i saw the ice-cream-like-texture after 15 minutes!
I was literally jumping with joy!! :D
When the sister’s friends decided to come visit at the very last minute and unshamedly (yes, they are very thick skinned but i like!) asked for food, i was faced with baker’s block. I had no idea what to bake at 10pm at night! It was stressful alright.
Then i remembered my green tea ice cream. GREAT!!
However, i don’t wanna serve it the usual way. I wanted something more special. I want it sandwiched in between 2 very fudgy chocolate cookies but to my dismay, i don’t have anymore Dutch cocoa powder to bake up a storm!
Alas, i had no choice but to buy double chocolate Chipsmore cookies from the nearest grocery store early next morning. That was when i realized sandwiching ice cream is really not the most-fun task in this tropical weather of ours, especially when you want it to look downright pretty and gorgeous.
Of course, photographing the end result was even worst than i’d imagined and i did just that at my balcony at 10am when the sun was shining right in. The sandwiches were already perspiring before i could even click!
Green Tea Ice Cream
from The Perfect Scoop by David Lebovitz
1 cup whole milk
150g sugar (i’d cut this down to 130g)
pinch of salt
2 cups heavy cream
4 tsp matcha (i actually replaced this with 10tbsp green tea leaves!)
6 large egg yolks
Warm milk, sugar, and salt in mediumowder. Set mesh strainer on top. In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly. Pour the contents back into the pan and stir over medium heat with a heatproof spatula.
Continue to stir until mixture thickens and coats the spatula. Remove from heat and pour the custard through the strThis time, i decided to refrigerate the ice cream mixture overainer, stirring it into the cream. Whisk vigorously to dissolve the green tea powder. Stir until cool over an ice bath. Chill mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.