30 Dec Green Tea Ice Cream With Nutty Brownies recipe
A Japanese inspired dessert – Green tea has become very popular in ‘the West’ these days. The health benefits have been known in ‘the East’ for many centuries and are a great booster to a quick brain pick me up in the morning.
The first time I was introduced to green tea, was at a dinner party of one of my friends in the Netherlands. She is a Master florist and many students from Japan come over to train with her. On this occasion, one of her Japanese student showed us the ritual of preparing Japanese green tea. It was fascinating!
I love green tea. Buying green tea is not always straight forward though as there is a huge variety available. You might think, that green tea is green. However this isn’t always the case. For instance – Genmai Cha or better known as ‘brown rice tea’ is brown of colour. It is a Japanese green tea mixed with toasted rice. You either love it or you hate it. It has a very ‘foodie flavour’. Genmai Cha is very toasty and nutty and is a good match with Japanese food, hence it is often served in Japanese restaurants mixed with green tea powder.
Seoul Plaza in Mill Road is the shop to head off to for a good selection of green tea and advice which one to buy.
For this recipe of green tea ice cream, I used powdered green tea. And as you can see the green tea ice-cream is bright green! The sweetness of the ice-cream and the right taste of the brownie is a perfect match and very moorish!
Ingredients For 6
For the ice cream
500 ml milk
100 ml double cream
3 egg yolks
100 gr. sugar
40 gr. green tea powder
For the brownies
50 gram 70% dark chocolate
200 gr. of sugar
2 eggs, lightly whisked
1 teaspoon of vanilla extract
2 teaspoons of baking powder
75 gr. ground almonds
110 gr. of chopped walnuts
How do you make it?
The green tea ice-cream
Put the milk and cream in a pan over medium heat and bring to the boil. Remove from heat. Cream together in a large bowl, the egg yolks, sugar and green tea powder for a few minutes until thickened. Slowly pour in the hot milk mixture
Pour the mixture back into the pan over a medium-low heat. Cook and stir for about 10 minutes. Be careful don’t overheat. It should be as thick to coat the back of a spoon. When finished, pour through a sieve.
Put the mixture in a container for about 2 hours before putting it into the ice machine. If you don’t have an ice cream maker. You can make the ice cream in a container, but you have to mix it every 2 hours with a spoon.
Preheat the oven to 180 degrees.
Melt the chocolate in a heatproof bowl over a pan of simmering water. I normally use a glass bowl, which fits into a pan and will not touch the water.
Cream the butter and sugar in the meantime until soft and light. Then mix it with the whisked eggs and slightly beat it to get some air into it. Add the rest of the ingredients. Mix properly and then add the mixture into a square baking tray lined with baking papers. Bake it in about 30-35 minutes.
It is best to make both the ice cream and the brownies the day before hand so the brownies can cool off and the ice-cream can set.