Este gelado de chá verde é uma sobremesa elegante e refrescante, com um sabor subtil e um aroma delicado. Inspirado na doçaria japonesa, a sua base cremosa, feita com gemas de ovo, resulta numa textura aveludada que se derrete na boca, tornando-o na escolha perfeita para surpreender num dia quente ou para finalizar uma refeição com um toque de sofisticação.

Ingredientes

  • Ingredientes para o sorvete
  • Açúcar 20gr
  • Xarope de chá verde 300gr
  • Leite 700gr
  • 300gr de creme com baixo teor de gordura
  • 10 gemas
  • Xarope de chá verde
  • 1/2 xícara de açúcar branco granulado
  • 1/2 xícara de água
  • 2 colheres de chá de chá verde

Preparação

  1. Preparação para o xarope de chá verde
  2. Em uma panela pequena, adicione o açúcar e a água e deixe ferver
  3. Adicione o chá verde e mexa bem a mistura para dissolver os grãos de açúcar restantes.
  4. Deixe esfriar .
  5. Coe a calda para remover o chá.
  6. O xarope está pronto!
  7. Preparação de sorvete
  8. Primeiro misture o açúcar com as gemas e coloque-as em uma panela.
  9. Então você deve adicionar o (creme baixo teor de gordura), o leite e o xarope de chá verde.
  10. Deixe a mistura esfriar e coloque na sorveteira, seu sorvete de chá verde está pronto!

Ready for a scoop of serenity? Here’s the English version for this delicately flavoured ice cream.

Green Tea Ice Cream

While many green tea ice cream recipes use vibrant matcha powder, this version takes a more subtle approach, infusing the custard base with a homemade green tea syrup. This method results in a delicate, aromatic flavour and a natural, soft green hue, reminiscent of a gently brewed tea rather than the intense earthiness of matcha. It’s a wonderfully sophisticated dessert with a classic, rich custard base that ensures a beautifully smooth and creamy texture.

The foundation of this ice cream is a classic crème anglaise (custard), made by gently cooking egg yolks with a hot milk and cream mixture. This step is crucial; it not only creates the rich, velvety mouthfeel but also cooks the eggs, which is essential for both texture and food safety. Don’t rush the chilling process—a fully chilled custard base is the secret to the creamiest possible homemade ice cream.

For a more intense green tea flavour and a more vibrant colour, you could bypass the syrup and whisk 2-3 tablespoons of high-quality matcha powder directly into the warm milk and cream mixture until fully dissolved. This will create the more traditional, bold Japanese-style matcha ice cream.

Ingredients

  • For the Green Tea Syrup:
    • 1/2 cup (100g) caster sugar
    • 1/2 cup (120ml) water
    • 2 tsp good quality green tea leaves
  • For the Ice Cream:
    • 20g caster sugar
    • 300ml green tea syrup (the full amount from the recipe above)
    • 700ml whole milk
    • 300ml single cream
    • 10 large egg yolks

Method

  1. First, make the green tea syrup: In a small saucepan, combine the sugar and water and bring to a gentle boil, stirring until the sugar has completely dissolved.
  2. Remove the pan from the heat, add the green tea leaves, and stir. Allow the leaves to infuse in the syrup as it cools down completely.
  3. Once cool, strain the syrup through a fine-mesh sieve to remove the tea leaves. Your syrup is now ready.
  4. Next, make the ice cream base: In a large bowl, whisk the 10 egg yolks with the 20g of sugar until the mixture is pale and creamy.
  5. In a large saucepan, gently heat the milk, single cream, and the prepared green tea syrup, stirring occasionally until it is hot but not boiling.
  6. To temper the eggs, slowly pour about half of the hot milk mixture into the egg yolks, whisking constantly. This prevents the eggs from scrambling.
  7. Pour the warmed egg yolk mixture back into the saucepan with the rest of the milk. Cook over a low-medium heat, stirring continuously with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (this should take about 5–8 minutes). Do not let it boil.
  8. Pour the finished custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  9. Once thoroughly chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a freezer-safe container and freeze for at least 3 hours, or until firm.