Matcha ice cream and butter

AuthorChef
ScoreDifficultyEasy

Vanilla butter and matcha tea ice cream with a crispy touch of pistachios

Matcha and pistachio butter ice cream

At home we are fascinated by ice cream, so much that we cannot wait for summer to arrive and we do them almost all year round, regardless of the temperatures below zero, and it is a delicious and very flexible dessert since we can do it Almost any flavor we imagine, like today, that we will use matcha tea to give it a touch of color and flavor. We will also use roasted pistachios to give a creamy touch to this creamy preparation.

What is matcha tea?

Matcha is a powdered green tea of ​​Chinese origin that is obtained by grinding tea leaves very finely. It is usually consumed by mixing this powder with water or hot milk, although every day it has more notoriety as an ingredient in the international bakery.

Rinde5 Servings
Preparation10 minutesCooking5 minutesTotal15 minutes

Ingredients to make ice cream with butter and matcha tea

For ice cream
1 tbsp matcha tea
2 tbsp of boiling water
350 g of whole milk
3 egg yolks
110 g of sugar
10 ice
350 g cream35% fat (MG)
1 vanilla trickle
1 pinch of salt
For the crispy pistachios
40 g of pistachios without shell
2 tbsp goji berries
4 lemon peel strips
21 g of sumac
5 g pink peppercorns
1 g salt flakes

Preparation of ice cream of butter and matcha tea

Butter and matcha ice cream
1

In a cup, we mix the hot water and matcha tea to create a paste.

2

We add to the Thermomix glass, which must be very clean and dry, sugar, egg yolks and matcha tea paste and vanilla and pinch of salt, programming 5 minutes / 90 ° C / speed 3. Pour this Mix in a bowl and cool immediately using our ice cubes but without adding them to the mixture, we will do it in a water bath, placing them in a larger bowl along with a little water and introducing the cream into it. Stir to help it cool faster and evenly.

3

Clean and dry the glass, place the butterfly on the blades and mount the cream, adding it to the glass and programming at speed 3.5 without time, looking through the mouth until it mounts.

4

Add the whipped cream to our marching tea cream and mix very well with enveloping movements. Freeze in a container with a lid for at least 4 hours.

5

Once frozen, unmold it and cut it into pieces, which we will place in the Thermomix glass to crush everything for 30 seconds at 5-8 progressive speed. Pour back into the bowl and freeze again. Repeat if we want more cremocity.

The crispy pistachios
6

Place all ingredients in the glass program 10 seconds at 5-8 progressive speed. Reserve

Presentation
7

Serve the ice cream and sprinkle with the crispy pistachios. We can decorate with a penta leaf, and / or add red fruit syrup or strawberry.

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Ingredients

For ice cream
1 tbsp matcha tea
2 tbsp of boiling water
350 g of whole milk
3 egg yolks
110 g of sugar
10 ice
350 g cream35% fat (MG)
1 vanilla trickle
1 pinch of salt
For the crispy pistachios
40 g of pistachios without shell
2 tbsp goji berries
4 lemon peel strips
21 g of sumac
5 g pink peppercorns
1 g salt flakes

Instructions

Butter and matcha ice cream
1

In a cup, we mix the hot water and matcha tea to create a paste.

2

We add to the Thermomix glass, which must be very clean and dry, sugar, egg yolks and matcha tea paste and vanilla and pinch of salt, programming 5 minutes / 90 ° C / speed 3. Pour this Mix in a bowl and cool immediately using our ice cubes but without adding them to the mixture, we will do it in a water bath, placing them in a larger bowl along with a little water and introducing the cream into it. Stir to help it cool faster and evenly.

3

Clean and dry the glass, place the butterfly on the blades and mount the cream, adding it to the glass and programming at speed 3.5 without time, looking through the mouth until it mounts.

4

Add the whipped cream to our marching tea cream and mix very well with enveloping movements. Freeze in a container with a lid for at least 4 hours.

5

Once frozen, unmold it and cut it into pieces, which we will place in the Thermomix glass to crush everything for 30 seconds at 5-8 progressive speed. Pour back into the bowl and freeze again. Repeat if we want more cremocity.

The crispy pistachios
6

Place all ingredients in the glass program 10 seconds at 5-8 progressive speed. Reserve

Presentation
7

Serve the ice cream and sprinkle with the crispy pistachios. We can decorate with a penta leaf, and / or add red fruit syrup or strawberry.

Matcha ice cream and butter

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Ana Flavor