The Perfect Scoop40GREEN TEA ICE CREAMMakes about 1 quart (1l)I once spent a week teaching cooking classes in Japan, and on my day off, two earnest young Japanese women accompanied me around Tokyo to give me a tour of the city. When they told me the itinerary would start at Ralph Lauren, and then we’d go to Gucci, Armani, and Prada, I quickly revised the itinerary to include only food stalls, restaurants, and bakeries. I might not have been as well dressed as I could have been (or as poor), but I was well fed.We did get some shopping in, though, at the 100-yen discount shops that I discovered on our route. The women giggled while I filled my shopping basket with the teeniest plastic storage containers I’d ever seen; natural bristle kitchen brushes woven around steel wire, each looking like an intricate Japanese sculpture; and candy— such as candy made from a 6- foot- long jellyfish, which I passed on, and green tea– flavored KitKat bars, which I didn’t.But I’m not the only one who loves green tea, which is a good thing, and luckily, matcha can easily be found in almost any shop that carries Japanese or Asian foodstuffs. Matcha has a slightly pungent, powerful taste, but its color is the real showstopper. Frothing the tea helps release the flavor and turns the custard a vivid green.1 cup (250ml) whole milk3⁄4 cup (150g) sugarPinch of kosher or sea salt2 cups (500ml) heavy cream4 teaspoons matcha (green tea powder)6 large egg yolks1. Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and vigorously whisk in the matcha. Set a mesh strainer on top.2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.3. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha. Stir over an ice bath until cool.4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.PERFECT PAIRINGS: Make Green Tea and Red Bean Ice Cream by folding one recipe of drained Candied Red Beans (page 200) into the just- churned ice cream. Or prefreeze scoops of Green Tea Ice Cream and sprinkle them with kinako (roasted soybean powder, available in stores selling Japanese groceries) before serving.Ice Creams, Frozen Yogurts, and Gelatos95LEMON- SPECULOOS ICE CREAMMakes about 1½ quarts (1½l)Belgians have their own version of gingersnaps, called speculoos (SPEC- ou- looze). They’re meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there. Belgians like their beer so much that outdoor beer gardens are busy all year long, even during the freezing cold winters. We had to brush the snow off our table to put down our glasses! The good news is that you don’t have to worry about your beer getting warm.Back home, I found that speculoos go equally well with lemon ice cream when the cookies are crumbled and folded in. Like Belgian beer, this can be consumed any time of the year and it’s especially good when served frosty cold.3 large lemons, preferably unsprayed3⁄4 cup (150g) sugar1 cup (250ml) whole milk2 cups (500ml) heavy creamPinch of kosher or sea salt5 large egg yolks1 batch Speculoos (page 229), crumbled1. Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.2. Warm the milk with the lemon- scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.3. Rewarm the lemon- infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.4. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon- infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.5. Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the crumbled speculoos.PERFECT PAIRING: Because speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I’m particularly fond of kriek, a sour- cherry beer, which you can find in well- stocked supermarkets and liquor stores.The Perfect Scoop146SPRITZ SORBETMakes about 2½ cups (625ml)One thing that surprises Americans when they travel to Europe is the dearth of ice in drinks. We’re used to glasses filled to the brim with lots of frozen cubes clinking around in there. When presented at a café with a glass of tepid liquid with a lone cube of ice languishing on the surface, many get homesick for that feeling of being instantly refreshed by a very cold drink.So I was surprised when I went to Trieste, an Italian city near Venice where the Spritz cocktail was invented, and saw lots of people at tables drinking bright orange drinks served in oversize goblets. Each contained more ice than I’d seen in the entire previous decade of living in Europe. And I’ve been enjoying my share of Spritzes ever since.The classic Spritz is made with Prosecco, an Italian sparkling wine, and Aperol, which is sweeter than Campari, although my preference leans toward the more edgy Campari. You can use either. This sorbet freezes on the soft side and should be spooned into chilled glasses. You won’t need any additional ice as the sorbet is cold enough. But don’t worry—your guests won’t miss it.1 1⁄2 cups (375ml) Prosecco, another dry sparkling wine, or champagne6 tablespoons (75g) sugar3⁄4 cup (180ml) freshly squeezed pink grapefruit juice3 tablespoons (45ml) Campari or Aperol1. Warm ½ cup (125ml) of the Prosecco with the sugar in a medium saucepan, stirring until the sugar is dissolved. Remove from the heat and let cool to room temperature.2. Add the remaining 1 cup (250ml) Prosecco, the grapefruit juice, and the Campari or Aperol. (If using Aperol, taste, and add another tablespoon if you want more of the flavor.)3. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >