This one is for all the green tea lovers…..it quite green in colour (gee, no kidding!) What was I thinking?
- 1 cup plain yogurt, stirred
- 1/2 cup 35-40% whipping cream
- 1 cup coconut milk
- 5 whole eggs
- 2/3 cup sugar
- 2 tbsp. matcha (green tea powder)
In a saucepan bring the yogurt and cream just to the boiling point. Remove from the heat and set aside.
In a bowl, beat 3/4 of the coconut milk, eggs, sugar and tea powder for 1 minute.
Pour this liquid in a thin, but steady, stream into the eggs, whisking constantly to avoid cooking the eggs.
Transfer the mixture to a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of a spoon.
Pour inmediately into a clean bowl and whisk in the remainder of the coconut milk.
Pour into a 8 inch square pan and place in the freezer. Stir the mixture every 20 minutes with a whisk, making sure to scrape the bottom and sides to prevent crystals forming. Set the timer to be sure.
When the ice cream is firm but not too hard, transfer to a plastic container with a tight lid, seal well and store in the freezer overnight.
Wht a cool way to relax in the summer heat.