有关HAAGEN-DAZS绿茶冰淇淋的事情，之前的BLOG说过2次，这大约是我们的最爱了。在新加坡的时候，消耗的速度大约是一周一个PINT；来美国后，才发现这种冰淇淋只在东亚和东南亚地区销售。这种情形终于在去年有了转变，HAAGEN-DAZS在北美销售了8个月的LIMITED EDITION的绿茶冰淇淋之后，绿茶已在今年成为了REGULAR FLAVOR。写这个BLOG的原因是我在VA的某同学，超市里没卖这个（大约是小城市的缘故）；而我和AMANDA又曾经颇花了一番功夫，研究在家里自己做绿茶冰淇淋。RECIPE来自于这个很赞的FOOD PHOTOGRAPHER的BLOG：http://cookbookcatchall.blogspot.com/2008/02/no-ice-cream-maker-green-tea-ice-cream.html 

 

Materials：

1. 2 tablespoons green tea powder：根据个人喜好以及绿茶粉的质量调节，我偏好浓一点，苦一点的。HOUSTON的CHINATOWN有卖，最好是日本的宇治抹茶(Uji Matcha)，因为里面带的苦味做冰淇淋最好。（其实HOUSTON的CHINATOWN也有卖绿茶冰淇淋，至于味道就不敢恭维了）

2. 2/3 cup granulated sugar：一般的白砂糖即可
3. 3 egg yolks：生的！反正等下要煮。不可以带一点蛋白。。

4. 3/4 cup milk：推荐WHOLE MILK
5. 3/4 cup heavy cream：这个因人而异，放多了就跟美国这里的冰淇淋一样，比较的creamy；放少了的话，口感就不大好了。

 

Method:

1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.

2. In a separate bowl, mix together the egg yolks and remaining sugar.

3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F. Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk mixture.

这步的话，中火慢慢加热至沸。牛奶和绿茶粉/糖混合的时候，牛奶一边加一边MIX，可以用BLENDER，觉得差不多成糊糊了，就可以倒回锅里去了。这时候，可以尝一下味道。

4. Return mixture to the stove and heat slowly over low heat (taking care to not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.

小火慢热，边热边用筷子搅拌。过滤这步不可以省，有惨痛教训的。。。在室温下冷却。

5. Lightly whip the cream and then add it to the cold green tea-milk mixture.

可用BLENDER搅拌，防止气泡。

6. Transfer the mixture to a large container and then put it in the freezer. As ice crystals start to form, remove, and mix well with a spoon (use a wooden spoon and stir very vigorously) to break them up and return the mixture to the freezer. Repeat this a few times as it freezes to ensure that the ice cream is smooth.

可以先放在4oC或是冰上，然后再放到-20oC里去。大约每1-2小时就要拿出来搅拌一次，这步非常非常的重要，直接决定了冰淇淋的口感。绝不可以偷懒，特别是EARLY TIME POINTS。大约搅3-4次以后就有点硬了，这个时候搅不搅问题也不太大了。

 

 

做好的冰淇淋是这样的：

 

跟HAAGEN-DAZS的放在一起（我放的绿茶粉比较多）：

 

 

谢谢观赏，本绿茶冰淇淋由Amanda主厨制作，我就是那个每1-2小时工作一次的搅拌机。。