Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Homemade Matcha Ice Cream recipe

If you were to use egg yolks as you mentioned, you wouldn't want to use them raw would you?  

I think I'll cook them up with some milk custard-style.  I'll let you know how it works out.

Brian C

re: Homemade Matcha Ice Cream recipe

Actually I'd probably use them raw in ice cream, but cooked custard would work fine as well.

Unlike most Americans, I don't have much of an aversion to using raw eggs, as the likelihood of salmonella is small enough that I'm willing to take the risk. I usually try to buy eggs from smaller farms, and use them as soon as possible. I have no problem consuming homemade mayonnaise, and I intentionally undercook my yolks for those sunny-side-up eggs, solely for the sake of flavor. But I'm fairly healthy, and other people might want to take even smaller risks.

That being said, if I were preparing ice cream in larger quantities, especially for restaurant service or otherwise for resale, I'd probably use pasteurized eggs or else make that cooked custard. You may be able to get pasteurized eggs from your grocer if you request them; I've seen them at supermarkets from time to time.


re: Homemade Matcha Ice Cream recipe

So I know the post was a while ago, but I was just wondering... I am a fan of vanilla with matcha, so how much would you suggest adding for the vanilla-inclined?



re: Homemade Matcha Ice Cream recipe

Hi Natalie, I've made this with as much as a teaspoon of vanilla extract, however I've certainly backed off of that in recent years.

For my taste buds, 1/4-1/2 teaspoon is just about right. But I'm also a fan of matcha and vanilla together.


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