Thursday, January 17, 2013

Green Tea Gelato Recipe

Ignorance in bliss, and this never rang more true than when I finally learned how to make gelato ice cream. I remember enjoying eating gelato growing up, and then when I finally made it to Florence I spent all of my allowance tasting different versions of authentic Italian gelato.

Then one day my brother decided to make use of the ice cream maker my mom got me for Christmas to make green tea gelato ice cream. Healthy gelato! Perfect for my blog.

Wrong. I saw the recipe, then my world shattered. It was an end of an era.

They say knowledge is power. The facts (/recipe) is after the jump. No wonder people with very high IQs end up depressed about the world.

PHEW. Doing all that straining and container transfers was physically strenous, so props to gelato makers!

Green Tea Gelato (adapted from the Cusinart Recipe Booklet, with our minor variations)

3 1/4 cups whole milk
8 green tea bags
8 large egg yolks (yellow part only)
1 cup granulated sugar
1 cup heavy cream

#1 After we let the teabags steep for 30 minutes it was still white... #2 While mixing it heated with a wooden spoon it was still white and -- #3 it only turned green when most of the milk liquid evaporated from the heat. #4 we sifted again to extract the fine liquid green   
1. Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags and let steep for 30 minutes; strain, pressing all the liquid from the tea bags.

2. While the tea bags are seeping, place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended.

Note the mayonnaise-like consistency of the beaten egg yolks, sugar and milk

3. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registered 180 degrees Fahrenheit when checked with an instant-read thermometer.

4. Strain the custard through a fine mesh strainer into a medium bow.

5. After the mixture turns into fine liquid, stir in cream, cover and refrigerate 6 hours before continuing. (We skipped 6 hours and just gave it a 20-minute ice bath.)

Skipped at 6-hour cooling period at gave it a 20-minute ice bath instead - (place cream on a small container, then place it inside a larger container filed with ice) and whisked it at low speed to add some air in the mixture
6. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture.

If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove form the freezer about 15 minutes before serving.

Hope you enjoy it as much as they did!

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