Green tea ice-cream with banana tempura

Name: Green tea ice-cream with banana tempura
Cook time: 2 h 30 min
Yield: 1 litre ice-cream; Serves 4 with the banana tempura
Cuisine: Japanese
Ingredients: 250ml (1 cup) milk; 625ml (2½ cups) pouring cream; 1 vanilla bean, split lengthways and seeds scraped; 9 egg yolks; 145g (⅔ cup) castor sugar; 3 tsp matcha (green tea powder)

February 23, 2018

Matcha ice-cream with battered banana.Murdoch Books

Time:2 hours +Makes:1 litre ice-cream; Serves 4 with the banana tempura

A recipe from the Good Food collection.

Ingredients

250ml (1 cup) milk
625ml (2½ cups) pouring cream
1 vanilla bean, split lengthways and seeds scraped
9 egg yolks
145g (⅔ cup) castor sugar
3 tsp matcha (green tea powder)

Banana tempura (optional)

oil, for deep-frying
1 egg
85g (⅔ cup) tempura flour
4 small bananas, cut in half lengthways, then cut in half crossways
castor sugar, for sprinkling
warmed honey, to serve (optional)

Method

Step 1
Put the milk, cream, vanilla bean and scraped seeds in a saucepan over medium heat. Cook, stirring constantly, for a few minutes, or until the sugar has dissolved and the mixture is just about to boil. Remove from the heat and allow to infuse for 15 minutes. Discard the vanilla bean and gently reheat.
Step 2
Beat the egg yolks and sugar in a large bowl until creamy. Whisk in 60ml (¼ cup) of the hot milk mixture until smooth. Whisk in the remaining milk mixture, then return to a clean saucepan and stir constantly over low-medium heat for 8 to 10 minutes, or until the mixture thickens and coats the back of the spoon. Do not allow to boil. Stir in the green tea powder, cool slightly, then refrigerate until cold.
Step 3
Transfer to an ice-cream machine and freeze according to manufacturer's instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy. Freeze for 5 hours or overnight. Soften in the fridge for 30 minutes before serving.
Step 4
If making the banana tempura, heat the oil in a deep-fryer or heavy-based saucepan to 170C, or until a cube of bread dropped in the oil browns in 20 seconds. Quickly mix together the egg and 185ml (¾ cup) of iced water in a bowl, then mix in the tempura flour with a fork. Do not whisk the batter – it must be lumpy.
Step 5
Dip the banana pieces in the batter and deep-fry a few at a time for 2 minutes, or until crisp and golden. Sprinkle with sugar and serve four pieces of banana with a scoop of ice-cream, drizzled with warmed honey.