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1. In saucepan, whisk together milk, first measurement of sugar, and milk powder and bring to a boil over high heat. 2. Combine green tea powder and sugar and whisk into egg yolks; Add cream and trimoline to boiled milk. Temper hot cream into yolk mixture. Return to medium-low heat and cook, stirring constantly to 83ºC/185ºF. 3. Remove from heat and strain through a fine mesh sieve. Chill in ice water bath. Allow to mature at least 12 hours. 5. Process in batch freezer.
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22b Green Tea Ice Cream Yield: approximately 1700g 1000g whole milk 60g nonfat dry milk 150g granulated sugar 60g glucose powder 150g heavy cream (36% fat) 40g trimoline 50g granulated sugar 4g ice cream stabilizer 12g matcha green tea powder 200g pasteurized egg yolks 1. In saucepan, whisk together milk, first measurement of sugar, and milk powder and bring to a boil over high heat. 2. Combine green tea powder and sugar and whisk into egg yolks; Add cream and trimoline to boiled milk. Temper hot cream into yolk mixture. Return to medium-low heat and cook, stirring constantly to 83ºC/185ºF. 3. Remove from heat and strain through a fine mesh sieve. Chill in ice water bath. Allow to mature at least 12 hours. 5. Process in batch freezer.
Michael Laiskonis Workbook
www.mlaiskonis.com January 2009
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