I normally make American style ice cream. The idea of cracking a half dozen eggs just for the yolks to make a custard based ice cream makes my thrifty side just curl into a corner and cry. Of course, you can save the egg whites and make meringues, pavlova, marshmallows, omelettes, etc. It's just so easy to leave them in the fridge and then have them go bad.
Instead, I put them in the freezer. I'll make macaron or marshmallows with them in a week or so.
Green tea. Liquid Jade matcha, egg yolks, milk, sugar, cream. A little whisking, a quick tempering of the yolks, and my first custard based ice cream from Perfect Scoop. I can't really remember why I thought it was going to be hard, but tempering the eggs was just a little bit of time, a fast whisk and a bit of care. In Perfect Scoop, David suggests that if you don't have an extra set of hands when tempering the eggs, you can use a ladle to scoop the hot milk mixture into the eggs as you whisk. It definitely works. Using the ladle helps you control the speed you add the milk, making it easier to prevent the scrambling you can get if you heat the eggs too fast.
Now I have a smooth creamy batch of ice cream with an intense, fresh taste of green tea. What should my next one be?
