testing ciao bella’s green tea gelato recipe

green tea gelato was the first recipe i tested out from the ciao bella gelato cookbook.  it’s surprisingly simple to make:  whip up their plain base, add 1 tablespoon of matcha tea powder, blend it in a blender, and then pour into ice cream maker. i found the green tea flavour in the original recipe to be a bit light, and would probably add an additional tablespoon or two to pump up the matcha quotient.

their plain base doubles up easily.  i made two batches of the base at once.  i’m keeping the other one in the fridge so that i can easily make another flavor, like black sesame, or hojicha, or red bean!

Ciao Bella’s Green Tea Gelato
(makes 1 quart, modified for taste)

Whole Milk 2 cups
Heavy Cream 1 cup
Egg Yolks 4 large ones
Sugar 2/3 cups
Green Tea Powder 2 tbsp recommended
  1. Combine milk and cream in a medium sized saucepan.  Stir to prevent skin from forming.  Heat until bubbles begin to form around the edges (temperature should be ~170ºF if you’re using a thermometer).
  2. While heating the milk/cream, whisk egg yolks in your standmixer on high speed.  After 1 minute, add in sugar and continue to whisk until the yolk-sugar combination becomes thick, pale yellow and reaches the ribbon stage.  Turn the speed down once it reaches this stage to the lowest setting.
  3. Next, temper the egg yolks by slow pouring the hot milk into eggs.
  4. Then, pour the mixture back into the saucepan and cook stirring constantly.  It is ready when the custard is thick enough to coat the back of a spoon (~185ºF).
  5. Set a bowl over an ice bath and pour the custard through a mesh strainer.  Stir intermittently until custard has cooled.
  6. Once cooled, cover and place in refrigerator overnight or for at least 4 hours.
  7. The next day, pour the cooled gelato base  into a blender and drop in 2 tbsp of green tea powder.  Blend until smooth.
  8. Then transfer to ice cream maker and follow manufacturer’s instructions.

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