Yesterday, there were no classes at school. Like all the other seniors in my class, I was pretty ecstatic for an extra day off. But unlike most of the other seniors, I was excited not because I would be hanging out with friends, but because I would finally have time to catch up on English assignments.
This is my life—I’ve accepted it. Since baking those Chocolate Maltball Cupcakes for the sole purpose of bribing friends to help me with math homework, I’ve come to terms with the fact that senior year isn’t always going to be fun (contrary to what TV shows and books have told me).
I’ve already cut out most of the inessential activities (which sadly, includes blogging), but I still feel overwhelmed from time to time. I know I’m doing the best that I can, but oftentimes I feel as though there’s so much more I could have done, had I more energy and time.
But this Green Tea Ice Cream? There’s nothing more I could have done to make it taste better; it’s perfect the way it is.
Click below for the recipe.
Green Tea Ice Cream
Yield: about 1 litre
- 2 cups heavy cream
- 1 cup 2% milk
- 10 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 2 ½ teaspoons pure matcha powder
In a medium bowl, whisk egg yolks lightly. In a medium saucepan, heat the cream, milk, sugar, and vanilla together until it bubbles begin to form on the edges of the milk. Slowly pour the hot cream into the egg yolks, stirring constantly. Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly, until the custard has slightly thickened, about 5 minutes.
Pour the custard into another bowl (to halt the cooking process). In a small bowl, stir the matcha powder with a couple tablespoons of the hot custard until a smooth paste forms. Add the paste into the custard and whisk until smooth. Strain the mixture and cover and chill overnight.
Pour the ice cream into the ice cream bowl and churn for about 20 minutes. Serve ice cream soft-serve style, or freeze for a firmer texture.