| 
Burwell’s pastry chef Mark Heyward-Washington shares a refreshing ice cream recipe. Photographs (2) by Rachel Doblin
June 17, 2015
Get the Scoop!
Learn to make your own green-tea ice cream
written by Emily Chicojay Moore
Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused and red velvet cheesecake—are drawing cool-treat-seekers to Burwell’s Stonefire Grill this summer. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the “unique, earthy flavor” of his ultra-refreshing green-tea ice cream.
1. Combine 1 1/2 cups of heavy cream, 1 1/2 cups of milk, 1 vanilla bean pod and seeds, and 1 1/2 ounces of light corn syrup in a saucepan and bring to a simmer over medium heat. Remove from heat and let sit for five minutes.
2. While the liquid mixture is resting, combine 3/4 cup of granulated sugar and 2 1/2 tablespoons of green tea powder.
3. In a medium bowl, combine the green tea and sugar mixture with eight egg yolks. Whisk briskly for one minute.
4. Bring the cream mixture back to a boil. Slowly add 1/3 of the cream mixture to the egg yolk mixture. Once combined, add the cream-infused yolks to the saucepan.
5. Over medium heat, while mixing with a rubber spatula, cook the ice cream base to 180°F, or until it thickens enough to coat the back of a spatula.
6. Strain the mixture into a bowl. Set the bowl into a larger bowl of ice water and let cool. Cover and refrigerate overnight.
7. Pour the ice cream base into an ice cream maker and process according to the manufacturer’s instructions.
For a peek at Burwell’s menu, click here.
For more delicious recipes from local chefs, click here. |
 |
|
