Adrianna Adarme from the popular blog, 'A Cozy Kitchen,' has brought her favorite crafts and recipes to life with the release of her hardcover book called, "A Year of Cozy 125 Recipes, Crafts and Other Homemade Adventures." Divided by seasons and filled to the brim with yummy recipes, things to make and do, we guarantee this will be your year-long source for all things tasteful and wonderful. Below, Adarme shares one of her favorite ice cream recipes from the summer season although we don't think there is ever a bad season for Matcha ice cream.
"Matcha green tea powder, with its earthy, slightly bitter notes, is perfect when combined with sweet cream. Sprinkle the ice cream with a little bit of black sesame seeds for some texture and pretty contrasting colors," writes Adarme.
Recipe: Matcha Ice Cream
Yields: 2 Pints
Ingredients:
- 4 large egg yolks
- 3/4 cup sugar
- 11/4 cups whole milk
- 1/4 teaspoon salt
- 1 tablespoon matcha green tea powder
- 1 cup heavy cream
- Black sesame seeds (optional)
Directions:
- Prepare an ice bath by adding a heaping handful of ice cubes to a large bowl and topping it off with a few splashes of cold water. Set a slightly smaller bowl inside the larger bowl and place a sieve or strainer in it.
- In a medium bowl, whisk the egg yolks with the sugar until the mixture turns smooth and pale yellow.
- In a medium saucepan, pour in the milk and add the salt. Turn the heat to medium and stir until the milk is hot to the touch, or until a digital thermometer reads 110°F. Whisking the entire time, add about 1/4 cup hot milk (you can eyeball this measurement) to the beaten egg yolks. Pour the egg yolk and milk mixture into the medium saucepan and lower the heat to medium-low. Cook the mixture, stirring constantly, until a digital thermometer reads 170°F to 175°F and the custard appears thick and coats the back of a spoon.
- Pour about 1/4 cup (you can eyeball this) of the custard mixture into a small bowl. Pour the rest of the custard through the sieve in the ice bath. Add the matcha powder to the reserved bowl of custard and whisk vigorously until the matcha has dissolved. (Little bits of matcha are okay.) Pour the matcha custard through the sieve and stir in the heavy cream until completely incorporated. Keep mixing until the mixture is room temperature. Place plastic wrap on the surface of the custard, which will prevent the formation of a skin, and transfer to the fridge for 4 to 5 hours, or until very cold.
- When the custard is cold, churn it in the bowl of your ice-cream maker, according to the maker's instructions. Serve immediately for soft serve or transfer to a 1-quart container and freeze until firm, about 8 hours. You can sprinkle with the sesame seeds if you wish.
Available at Amazon. Excerpted from the book 'Year of Cozy 125 Recipes, Crafts and other Homemade Adventures' by Adrianna Adarme. Photo by Adrianna Adarme. Published by Rodale Books.
