Happy St. Patrick’s Day! Phew, now I’m glad that today’s blog post has some green in it! Following up on last week’s cheesy gougère recipe, this week I am sharing with you another baking project my friend Megan and I embarked upon—we made profiteroles with matcha green tea vanilla ice cream. Here is the luscious recipe!
For the profiteroles, follow the cheesy gougères recipe of last week, but omit the cheese. When the profiteroles are done baking, after you have removed them from the oven, poke them immediately with a skewer to allow steam to escape.
Regarding the ice cream, Megan and I were inspired by The Perfect Scoop by David Lebovitz, and adapted one of his recipes. I suggest you start this at least 3-4 hours before starting the profiteroles, so the ice cream has some time to harden.
Matcha Green Tea Vanilla Ice Cream
1 cup whole milk
¾ cup sugar
2 cups heavy cream
pinch of salt
2 vanilla beans, split in half lengthwise
4 teaspoons matcha (green tea powder)
6 large egg yolks
¾ teaspoon vanilla extract (we used Megan’s homemade extract! She LOVES vanilla more than anyone I have ever met.)
Beforehand, make sure you set your ice cream churner bowl in the freezer overnight.
Warm all of the milk, sugar, and 1 cup of the heavy cream in a saucepan over the stove. Cut the vanilla beans lengthwise, scrape the seeds into the warm milk, and drop the entire vanilla beans into the milk. Cover, and let the vanilla steep in the milk for 30 minutes.
Pour 1 cup of heavy cream into a mixing bowl, and whisk in the matcha. Set a strainer over the top of the bowl, and set it aside. In another bowl, whisk together the egg yolks. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Then, pour the egg yolk mixture back into the saucepan.
Over medium heat, stir the egg yolk mixture with a silicon spatula. Don’t forget to scrape along the bottom of the pan regularly as it heats. Megan showed me how to test if the mixture is ready: dip the spatula into it, and swipe your finger across the spatula. If your line stays put, you have created a custard, and you’re ready to move onto the next step!
Push the custard through the strainer into the bowl of matcha cream. Add the vanilla extract. Stir the mixture in an ice bath until it cools completely. Chill the mixture in the refrigerator.
When the mixture is completely chilled in the refrigerator, put it into your ice cream maker, following your ice cream maker’s instructions.
When the ice cream was ready, Megan and I scooped a little bit into some profiteroles that we had split open with a knife. We shaved some dark chocolate over everything, and reveled in every succulent bite.
If you want to try some more baking projects, give this ricotta almond cake cookie recipe a try.
And since it IS St. Patrick’s Day, here’s a shot from my wedding, where one of my best dance friends, my sister, and I danced a hard shoe reel to one of my favorite tracks from my absolute favorite Irish band Lunasa. Not so long ago, competitive Irish step dancing took up most of my life! Judy + Gavin Photography took this lovely shot.