Hi mom! Ever thought about giving your classic vanilla ice cream a hint of Asian flair? If you’re up for an adventure, try out this delightful recipe. The gentle nuances of Asian flavors infuse a lovely twist into the classic vanilla ice cream we all know and love.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 2 tbsp matcha (green tea) powder
- 1 piece of pandan leaf (optional)
- 4 large egg yolks
- Prepare the Base: In a medium saucepan, combine the heavy cream, milk, half of the sugar, and pandan leaf (if using). Heat the mixture over medium heat until it’s about to boil.
- Egg Yolk Mixture: In a separate bowl, whisk together egg yolks and the remaining half of the sugar until the mixture is pale and thick.
- Tempering: Slowly pour a small amount (about a cup) of the heated cream mixture into the egg yolk mixture, whisking constantly. This will temper the eggs, ensuring they don’t cook. Gradually pour the tempered egg mixture back into the saucepan.
- Cook the Custard: Continue to cook the mixture on medium heat, stirring constantly with a wooden spoon. Do this until the mixture thickens enough to coat the back of the spoon.
- Add Flavors: Remove the saucepan from heat. Sift in the matcha powder and whisk until well combined. Add in the vanilla extract and mix well.
- Cooling: Allow the mixture to cool at room temperature for about 30 minutes. After that, remove the pandan leaf (if used) and refrigerate the mixture for at least 4 hours or overnight.
- Churn: Once cooled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Freezing: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
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Enjoy your Asian-inspired vanilla ice cream with a bowl of fresh fruits or drizzle it with some caramelized coconut syrup for an extra punch. Whichever way you choose, it’s bound to be a hit!