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Green tea ice cream sandwiched! - David Lebovitz

ice cream & anything frozen 15 Responses »
Aug 042010

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.

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Soft-centered Green Tea Cupcakes

cupcakes & muffins 3 Responses »
Oct 272009

I was craving for green tea something, so green tea something i got!

greenteacuppies

As i was browsing my recipe book, i came across this soft centred green tea cupcakes and i thought, wow.. this is it! Something what i’d really like to have right now!

There are molten cakes for chocolate (which i heart to bits) but never for green tea and i like green tea. So why not?? ^.^

As much i’d like to say it turned out great, i couldn’t.

For it wasn’t what i had expected it to be.

Green tea-ish, yes. Perfect texture, u bet! But, something wasn’t too right. While friends thought they were great especially when warm — they ignored my instruction to eat them with ice cream! they ate just like that and loved it. hmmm.. maybe it’s just me? *shrug* –, i thought it was a little too green tea-ish.Lol. I know! I know! I did say i wanted green tea something.. but this is a little too much, especially the soft centered part. :P

greenteacuppies1

However, having it with a scoop of ice cream is great!!

Eating it just like that isn’t.

Otherwise, topped’em with cream cheese frosting is fantabulous too!

greenteacuppies2

 

Just the way my boy likes them :)

Lotsssssssssssssssssssssssssss of cream cheese frosting!

Just for this frosting fanatic of mine :D

greenteacuppiesdidi

It was fun seeing the little cupcake monster at work.

From how his eyes lit up when he first saw the just-for-him-frosting, to struggling moment, when he was literally struggling to finish it. Heeee..

It was quite tickling :P

greenteacuppies3

All in all, not a cake i’d bake again.. but.

If you’re really really into green tea, please.. by all means, this is one helluva cake for ya! *wink*

Soft-centered Green Tea Cupcakes

Green tea custard filling :

30g sugar

45g egg yolks

1g natural vanilla bean paste

250ml milk

15g flour

15g cornflour

5g butter

50ml whipping cream

10g matcha powder

Green tea cake base :

240g butter

240g flour

10g matcha powder

1 tsp baking powder

150g sugar

4 large eggs

Preparation

. sieve the flour, matcha powder and cornflour together

. sieve the flour, baking powder and matcha powder together

. preheat oven to 180

Green tea custard filling

1. beat sugar and yolks until pale and thick. add flour, matcha powder and cornflour. mix well.

2. boil the milk. pour the hot milk into the green tea custard from step1 and stir well. cook over medium heat while stirring constantly until it thickens. add vanilla bean paste. turn off the heat and stir in butter. leave to cool.

3. stir whipping cream into the custard.

4. put the custard into piping bag, pipe into balls about 2cm in size over a silicone non stick baking sheet. keep in freezer until hard.

Green Tea cake base

1. beat butter and sugar with an electric mixer until fluffy and satiny.

2. add eggs little by little. mix well. sieve in dry ingredients.

3. pipe the batter into muffin tins to fill up to 70%. place a piece of frozen green tea custard at the center. top up batter until almost touches the brim. level the surface with spatula (i didn’t).

4. bake in the preheated oven for 15-20 minutes. leave on rack to cool.

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Source: Dessert for you by Rachel Yau

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