Make Green Tea Parfait with homemade ice cream at home

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This refreshing recipe calls for homemade ice cream, but don’t worry, it’s really easy to make and the freezer does most of the work.

Preparation time: 30 minutes
Cooking time: 15-30 minutes
Chilling time: 1 hour
Serves 6

Ingredients
FOR THE GELATIN
1 pack alsa gulaman
1 cup boiling water
2 teaspoons green tea powder
2 tablespoons condensed milk
1 teaspoon vanilla extract

FOR THE VANILLA ICE CREAM
2 cups whipping cream
2 cups full cream milk
4 pieces egg yolk
1⁄2 cup sugar
1 teaspoon vanilla
1 piece vanilla bean

FOR THE PARFAIT
1 cup sweetened azuki beans
1 cup nata de coco
1 cup cornflakes

Procedure
FOR THE GREEN TEA GELATIN
Combine everything in a pot. Mix well. Cook over low heat until it starts to simmer. Turn off heat. Place in a rectangular pan and refrigerate.

FOR THE VANILLA ICE CREAM
1. Place egg yolk and sugar in a bowl whisk until light in color.
2. In a heavy bottom pan, heat milk and cream over low to medium heat until small bubbles appear on the side. Remove from heat.
3. While whisking the egg yolks, add milk cream mixture a little at a time. Then bring it back into the pot and cook over low heat until thick enough that it covers the back of a spoon.
4. Cover and refrigerate until very cold for at least 4 hours. Pour on ice cream machine and churn. Freeze. To make it by hand, cover and refrigerate until very thick.
5. On a separate bowl, beat cream until soft peaks form. Fold in chilled egg mixture and freeze. After an hour, mix and return to freezer.

TO ASSEMBLE
In a nice glass, layer green tea gelatin, vanilla ice cream, cornflakes, nata de coco and azuki beans. Chill and serve.

Recipe by Chef Carrie Madrid of Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.