Caffeinating with Green Tea Tuile and Espresso Ice Cream

As long as there are Antioxidants in every bite, it’s health right?

Green Tea + Espresso + Dark Chocolate = Adding antioxidants to my diet through my dessert diet

Ingredients:

For Green Tea Tuile:

• 3.5 tablespoons unsalted butter
• 3/4 teaspoon matcha powder
• 2/3 cup granulated sugar
• 3 large egg whites at room temperature
• 1/4 cup plus 3 tablespoons all-purpose flour
• 1/8 teaspoon salt

For Espresso Ice Cream:

• 1 cup whole milk
• 3/4 granulated sugar
• 2 cups half and half (divided)
• Pinch of salt
• 5 large egg yolks
• 2 1/2 teaspoons instant espresso powder
• 1 teaspoon pure vanilla extract

For Dark Chocolate Sauce:

• 1/2 cup heavy cream
• 1/2 cup 60% Ghirardelli unsweetened cocoa chips
• 1 tablespoon confectioner’s sugar
• Pinch Salt

For Espresso Whipped Cream:

• 1/2 cup heavy whipping cream
• 1 1/2 tablespoon confectioner’s sugar
• 1/4 teaspoon instant espresso powder
• 1/2 teaspoon pure vanilla extract

Directions:

For Green Tea Tuile:

• Preheat oven to 300F Degrees.
• Line baking sheets with foil or parchment paper and lightly butter surface.
• In a medium saucepan, heat butter until melted and add matcha powder. Stir butter and matcha powder to combine thoroughly.
• With whisk attachment on standing mixer, on medium speed, whisk the egg whites, sugar and salt until soft peaks form.

• On slow speed setting, slowly add the flour to the mixture.
• Once flour is just combined, stir in butter mixture.
• Using a teaspoon, drop long flat ovals two inches apart from each other as they will spread thin while baking (or desired shape of tuile) onto the foil or parchment paper.
• Bake for 15-20 minutes (until edges are golden brown).
• For curved tuiles, once removed from oven, roll the foil or parchment paper into a roll around a rolling pin (alternatively a wine bottle) and secure with a clip to hold until completely cool.
• Once cooled down, carefully unravel the foil or parchment paper and store the tuiles in an airtight container.

For Espresso Ice Cream:

1. In medium saucepan, combine milk, sugar, 1 cup half and half and salt on low heat.
2. Continuously stir until the sugar is dissolved and remove from heat.
3. Set milk and cream mixture aside at room temperature for 30 minutes (this step allows the mixture to cool down so it does not cook the egg yolks when combining them together).
4. In a large bowl, pour the other 1 cup half and half and place a fine mesh sleeve on top.
5.  In a medium bowl, whisk the egg yolks together.
6. While continuously whisking egg yolks, pour milk and cream mixture into the bowl and continue to whisk until combined.
7. Pour egg yolk mixture back into the saucepan and turn stove on to medium heat temperature.
8. Continuously stir the mixture until the instant read thermometer temperature reads 180 degrees and mixture will thicken (will coat the back of spatula).
9. Pour custard through the fine mesh sleeve into the large bowl with other part of half and half at the bottom of the bowl.
10. Add instant espresso powder and pure vanilla extract.
11. Stir well and set aside for mixture to cool to room temperature.
12. Once cooled, place mixture into refrigerator for at least 8 hours through overnight.
13. When ready to churn ice cream, follow instructions from ice cream maker manufacturer (generally 15-20 minutes in the ice cream maker).
    1. Ice cream will appear more like soft serve after it goes through the ice cream maker.
14. Pour ice cream mixture into freezer-safe container to freeze the mixture to become a harder ice cream texture.
15. Store in freezer for at least 3-4 hours before serving.

For Dark Chocolate Sauce:

• In a medium saucepan, at medium heat bring to simmer heavy cream and then turn heat to low.
• Add chocolate chips, confectioner’s sugar and salt to heavy cream.
• Use wooden spoon to stir until chocolate chips are melted and fully combined.
• The texture should be smooth and a thickened consistency (if you prefer the sauce to be less thick, add a couple tablespoons of heavy cream or whole milk).

For Espresso Whipped Cream:

• With whisk attachment on standing mixer, combine the heavy whipping cream, sugar, espresso powder and vanilla extract and set the speed to medium speed.
• Continue to whisk until stiff peaks start to form and the whisk leaves clear traces in the whipped cream.
• Whipped cream can be stored in air tight container in refrigerator until ready to use.

Just a green tea tuile and chocolate is simple and perfect.

Assembling:

• Scoop Espresso Ice Cream and set on side of the tuile (so the ice cream holds down one end of the tuile to stay curved up).
• Drizzle chocolate sauce.
• Use pipping bag to pipe espresso whipped cream on top.

Enjoy your treat!!