Starbucks Has Got Nothing On Me

If you’re one of those people who walks into Starbucks and orders a Grande 5-Pump Raspberry Green Tea Frappuccino then this ice cream is for YOU. I guarantee that not only will you like it, but you’ll like it better than Starbucks and will be forever indebted to me for introducing you to it. What’s even better is that if I’m making it, it won’t cost you $5 each time you want some… or will it? Maybe I should set up an ice cream stand outside of Starbucks, then I can swipe their business with this Matcha White Chocolate Raspberry ice cream. I might need to think of a new, cooler name for it though, something like Super Matcha Jumbo Raspberry White Chocolate Ice Cream Supreme. The more ridiculous the better. Or what about Mucho Matcha Razzmatazz Ivory Chocolaté Crema Glacé? Yes, I like it, mixing languages makes it infinitely better. An ice cream this smooth and creamy deserves a name as outrageous as that. It’s a world of delicious.

YumSugar is currently hosting an Ice Cream Challenge and has asked everyone to send in their favourite ice cream recipes. This one is currently ranked pretty high on my list of favourites and I make a whole lot of ice cream, so that’s a special honour. Try it for yourself, although I cannot be blamed for the Starbucks-like line up that will wind its way to your freezer door when word gets out you’ve made something so delicious.

Super Matcha Jumbo Raspberry White Chocolate Ice Cream Supreme (adapted from Steamy Kitchen who adapted it from Kuidaore, spread the love)

1 ½ cups heavy cream
1 ½ cups milk
1/2 cup granulated sugar
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted
1 ½ cups raspberries

1. In a medium heavy saucepan, bring the cream, milk, sugar and salt to a simmer over low heat, stirring constantly.

2. While whisking eggs, pour about 1/2 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. This should temper the eggs. Now pour the tempered eggs in the rest of the saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.

3. Cook over low heat, constantly stirring, just until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let this mixture boil. Pour this mixture through a strainer.

4. Place the chocolate over a double boiler, stirring occasionally until chocolate is melted. Add the matcha powder to the chocolate and stir vigorously to mix well. Add this to the strained hot cream and stir to blend. Cool this mixture and refrigerate until chilled.

5. Freeze according to the instructions for your ice cream machine.

6. When the ice cream is almost completely finished, add in the raspberries.

****Note: Everytime I post about ice cream, someone asks me what kind of ice cream maker I have and like a jerk I probably didn't answer them, so please accept my apologies and this is my ice cream maker: Cusinart 2 Quart Ice Cream, Frozen Yogurt and Sorbet Maker

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Ice Cream + Matcha + Chocolate + Raspberry