Green Tea Ice Cream with Blue Cheese and Tea Pancakes
Baking and Desserts | Japanese cuisine
⏳ Time
1 hour + 20 hours
🥕 Ingredients
16
🍽️ Servings
20
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.)
Step 5
Bake the pancakes and serve them with ice cream.
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