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|
|Green Tea Powder||2 tbsp recommended|
- 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).
- 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.
- Next, temper the egg yolks by slow pouring the hot milk into eggs.
- 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).
- Set a bowl over an ice bath and pour the custard through a mesh strainer. Stir intermittently until custard has cooled.
- Once cooled, cover and place in refrigerator overnight or for at least 4 hours.
- The next day, pour the cooled gelato base into a blender and drop in 2 tbsp of green tea powder. Blend until smooth.
- Then transfer to ice cream maker and follow manufacturer’s instructions.