Matcha aisu

Matcha aisu
Category: Dairy and egg dishes
Ingredients
Fat cream 250 g
Milk 200 g
Matcha 3 tbsp. l.
Yolks 3 pcs
Sugar 100 g.
Cooking method

Some time ago, I also found a recipe for such ice cream on the internet, but in our city there is no matcha tea.
I copied myself the experience of replacing this variety. True, the hands themselves did not reach.
The girl did it without an ice cream maker.
Quote from the Internet:
There are many options, but the most wonderful of the dozens that I have tried is creamy matcha (an expensive Japanese tea of ​​gyokuro grown in the shade, ground into powder; used in the tea ceremony). Such ice cream has a delicate aroma, fresh, creamy taste, with a slight bitterness, sugar does not clog it, and particles of tea powder are felt on the tongue. Ideally, the color should be light green happily (provided that an expensive matcha is used), but for me personally, this is the last and most lax criterion.
However, until the economical matcha for culinary purposes has reached Russia, such ice cream can be very expensive (and in general we cannot find matcha in the afternoon with fire), and therefore I decided to check what would happen if I replaced it with something simpler.
Having studied various recipes for matcha aisu, living on the net, for the first time I ventured to make ice cream on my own

So, my main village trick was that instead of expensive matcha, I took decent quality sencha (as stated on the package, even with an admixture of matcha, which turned out to be more than conditional -))) and corny grinded it into powder. "Blasphemy, ersatz!" - connoisseurs of Japanese traditions will tell me. "Well, don't care," I will answer them
I ground the yolks with sugar until smooth, added milk, tea powder and whipped in a water bath with a whisk until a thick foamy state. I put it in a dish in which I was going to freeze (a form made of thick glass). When it cooled down to room temperature, carefully, without fanaticism, mixed in the whipped cream. It turned out to be the most delicate operation, it was difficult not to lose their airiness, and something was missed, but on the whole it worked out. I put it in the freezer so that it thickens by half, to the consistency of dense sour cream - then I stirred it thoroughly, until a uniform color. And then froze to the end.
Result: the taste is good - a little bit more bitter and more pronounced than it would have been with matcha, which, in my opinion, is not bad at all. But my family members, who also ate the right ice cream, considered it overkill, and I agreed with them after the second portion. Therefore, if you replace matcha with ground sencha, its quantity can be reduced to 1-2 tables. spoons.
There is a photo of this ice cream (I don't know how to drag pictures from Word), the color is not fun green (as it should be when using matcha), but pistachio, closer to the one in which our site is designed.

Finally the strawberries have arrived. Strawberry is spinning in the freezer now