Green Tea Ice Cream with Blue Cheese and Tea Pancakes

Baking and Desserts | Japanese cuisine

⏳ Time

1 hour + 20 hours

🥕 Ingredients

🍽️ Servings

Description

This ice cream is sold at 'Tea House', a café in Central Park.

Ingredients

10% cream - 1 qt
Milk - 2 qt
Whole egg - 10 pieces
Sugar - 9.3 oz
Anji white tea - 0.9 oz
Matcha - 7½ g
Pu-erh tea - 7½ g
Blackberry - 21.2 oz
Lingonberry - 5 fl oz
Lemon - 1 piece
Tarragon - 0.2 oz
Blue Cheese - 7.1 oz
Pistachios - 3.5 oz
Chicken Egg - 5 pieces
Wheat Flour - 17.6 oz
Salt - 1 tablespoon

Step by Step guide

Step 1

Heat 1 liter of milk to 167°F, then add cream, followed by the egg yolks beaten with 250 grams of sugar and anise. Blend everything until smooth. Cool down and let it mature at 41°F for 20 hours.

Step 2

Blend the pine nuts with tarragon and blue cheese. Mix the lingonberry syrup with freshly squeezed lemon juice, then blend with blueberries.

Step 3

Combine the cream and milk base with the cheese and nut paste, and the berry mixture. Transfer to an ice cream maker.

Step 4

To make the batter for the pancakes, combine flour, eggs, a liter of milk, salt, and a tablespoon of sugar. Divide the mixture into two halves: mix matcha into one half and powdered puerh tea into the other. (The more expensive the tea, the tastier the pancakes will be.)