|500 ml||cream (divided)|
|5 tsp||matcha powder|
|ice cubes for ice bath|
|berries for serving|
|mint for serving|
Sauvignon Blanc, 2012
Sauvignon Blanc is a good choice for the matcha ice cream. The herby, grassy aromas of this variety harmonize with the tea flavors.
Add remaining cream and the milk to a saucepan and bring to a simmer. Immediately add sugar and matcha powder. Stir until incorporated. Reduce heat and continue to simmer for approx. 1 min. Then, remove from heat.
Add egg yolks, honey, and lime juice to a bowl. Place bowl on top of a saucepan with boiling water. Add lime zest and whisk for approx. 3 – 4 min. until sauce has thickened. Be careful not to overheat.
Remove egg yolk mixture from heat. Combine with matcha cream. Whisk until well combined. To cool, place over an ice bath and continue to whisk for approx. 3 – 4 min.