S'mores Bread Pudding

Fall has me thinking about warm desserts to welcome the colder weather. Usually, when I think desserts, I'm thinking something cold or room temp, whether it's pies, tarts, cake, ice cream, or custard. Nonetheless, there is little better than a warm bread pudding to lift your spirits.

Smoky marshmallow, melted chocolate, and soft bread and graham crackers make this a fun treat. I love it best served with ice cream when it's fresh out of the oven.

S'mores Bread Pudding
Bread (Enough to fill a 9 x 13 inch casserole dish most of the way)
1 cup Milk
1 cup Heavy Cream
9 Eggs
1 tsp Vanilla Extract
1/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Chocolate Chips
1/2 cup Graham Crackers, crushed
1/2 cup Mini Marshmallows

1. Preheat oven to 350 degrees F. Slice bread to 1 inch by 1 inch cubes.
2. In a medium pot, boil heavy cream and milk. In the meantime, whisk eggs, vanilla, brown sugar, and sugar in a large bowl.
3. Once the cream comes to a boil, pour the mixture slowly into the eggs, whisking the entire time.
4. Allow the mix to cool slightly. Then, add the bread into the bowl and toss very gently, so that the bread can keep its shape.
5. Then, add graham crackers, marshmallows and chocolate chips. Reserve about a handful of each to garnish the bread pudding as a topping.
6. Pour the bread pudding mixture into a cast iron pan, casserole dish, or any other oven-safe vessel. Then, garnish with the remaining chocolate chips, crushed graham cracker, and marshmallows.
7. Place the bread pudding in the oven for about 30 minutes, or until set. The bread pudding will puff up some. If the marshmallows begin to get golden, cover the vessel with foil until it's cooked through.
8. Once the bread pudding is set, and there is no watery liquid, remove from the oven. Serve as quickly as possible.

I think early fall/late summer means fire pits. Whether it's camping or other get togethers around a fire pit, where there is fire, there are s'mores. Also, since the Christmas season is coming up, there will be even more marshmallows to roast! This is a great way to utilize the leftover s'more ingredients, and would be a perfect addition to your Thanksgiving or Christmas spread!

Classic Peach Cobbler

I feel like this summer has passed by so quickly. It's already the end of August! With the end of summer, you get peaches. Peaches and nectarines are transitioning out, but are still in season. They're going to be well prices and flavorful. I tossed a few peaches with some brown sugar, spices, and topped with with a flaky pie dough. It's a southern classic that praises the end of summer and sings in the new season.

Peach Cobbler (serves 2-4)
3 Peaches
2 tbsp Brown Sugar
1/2 tsp Cinnamon
1/8 tsp Clove
1/8 tsp Nutmeg
1/8 tsp Ginger
1 tbsp Corn Starch
pinch Salt
1/2 stick Cold Butter
3 oz Flour
pinch Salt
1 oz Cold Water

1. Peel peaches and cut into a large dice, about 1 inch thick
2. Toss the peaches in brown sugar, spices, salt, and corn starch. Allow to sit.
3. Preheat oven to 350 degrees F
4. Cut butter into small dices.
5. Place butter into a mixing bowl with flour and salt. Mix with a paddle attachment until the butter is broken down and flaky. If you don't have a mixer, you can use your fingers to press the butter and rub it together to break up the pieces.
6. Add the water to the flour mixture and allow it to form a loose dough.
7. Wrap the dough and allow to chill for about 30 minutes.
8. Place the peaches into a small cast iron skillet or a casserole dish.
9. Roll out the dough into a disk that covers the skillet.
10. Brush the dough with egg wash (1 egg, a little water, salt) and sprinkle with cinnamon sugar. Cut a few slits in the top to vent.
11. Bake the cobbler for 30-45 minutes, until golden brown.

The warm spices bring fall to your palate with the cinnamon, clove, nutmeg, and ginger. It's juxtaposed with bright peaches. The flaky crust is the best pairing for the warm peaches, and it's even better complimented with ice cream.

This is best served warm, just a few minutes out of the oven. I like spooning a generous portion onto a plate with a scoop of vanilla bean ice cream. I would definitely suggest you try this out before summer leaves us for the year!

Avocado Ice Cream

I've heard that your taste buds change every seven years or so. Avocados actually used to one of my least favorite foods. I couldn't stand them, and I would pick them out of everything. Now, I actually have grown to like avocados. 

My good friend, Cynthia, posted a recipe to my Facebook the other day that she wanted to try out together. She came over and we decided to give it a go! I adapted the recipe by Alton Brown just slightly to get the recipe below!

Avocado Ice Cream (Makes 1 quart)
2/3 cup Sugar
1.5 cup Milk
1 cup Heavy Cream
3 Avocados
1 tbsp Lemon Juice
1/2 tsp Salt

1. Prepare your ice cream machine according to the manufacturer's directions. This may involve freezing a vessel for 24 hours.

2.Heat milk and sugar on the stove until it is completely dissolved. If it boils, set it aside to cool for at least 5 minutes. 

3. Place avocados, heavy cream, lemon juice, and salt into a blender and blend until well pureed. 

4. If you do not have a blender, use an electric mixer to cream avocados and slowly add the cream, lemon juice, and salt until it becomes smooth. 

5. Slowly blend the milk into the mixture and mix until smooth and incorporated. 

6. Place the mix into the fridge until cooled completely. 

7. Churn the mix in an ice cream machine according to the manufacturer's directions. Remove from the ice cream machine when the mixture looks like soft serve. 

8. Place into a freezer-safe container and harden in the freezer for 3-5 hours. 

9. Allow the ice cream to thaw slightly before scooping into a frozen bowl and enjoying. 

This ice cream is delicious! It's smooth and tasty without being too sweet. It's got a slight earthiness to it that is really perfect for a hot summer day. Plus, avocados make it kind of healthy, right? 

Roasted Strawberry Ice Cream

Strawberry season is upon us! What better way to celebrate than with some delicious ice cream? This is a creamy, rich ice cream with a load of roasted strawberry goodness. The caramel notes from the strawberries makes this the perfect way to transition into summer!

Roasted Strawberry Ice Cream (Makes about 1 quart)
1 cup Milk
2 cups Heavy Cream
1/2 cup Sugar
1 pinch Salt
6 eggs
1 tsp Vanilla Extract
1 package Strawberries
1/4 cup Sugar

1. Prepare an ice cream base. Do this by placing milk, cream, sugar, and salt into a pot.
2. Whisk the eggs in a large, heat-proof bowl.
3. When the liquid in the pot comes to a boil, slowly whisk it into the eggs. Then, pour it back into the pot.
4. Whisk it on medium heat until the mixture thickens, and coats the back of a spoon.
5. Immediately pour it through a strainer into a clean bowl. Stir in vanilla.
6. Allow the mixture to cool.
7. Place strawberries and sugar into a casserole dish.
8. Roast in the oven at 350 degrees F until soft and mushy. Turn every 5 minutes or so to prevent burning.
9. Once the strawberries are done, allow to cool, mash with a fork, and then add into the ice cream base.
10. Prepare your ice cream maker according to manufacturer's directions and spin the ice cream to a soft-serve stage.
11. Place into a freezer safe, airtight container and allow to harden for at least 3 hours in the freezer.
12. Allow to thaw slightly before scooping into a frozen bowl  or cone and serving.
 

School is out for a lot of students- and many of my friends are graduating! Congrats to everyone who has graduated/is graduating this year; hooray for the end of finals for current students; and keep on trekking on for those already in the working world... Let's all take a break with some delici-owh-so ice cream :)

And of course we can't forget about our mothers! I am extremely grateful for both my moms. My biological mom has been an essential part of my life, and influenced me greatly with my passion and excitement for food (both making and eating, haha). She's always there when I need, and supported me in my decisions. She makes the most delicious food in the world, and always fills it with her generous love. My stepmom hasn't known me all of my life, but she's been a really great role model, loving mother, and provider to me as well. She's got a big heart and loves me and Josh as her own, and I respect her so much for it :) Here's to being thankful and celebrating our mothers!

Raspberry and Honey Goat Cheese Ice Cream

This recipe is a mouthful. Jeni's ice cream shop opened up a location in Atlanta about a year ago. Since then, I've been a few times. One of the most remarkable flavors that Jeni's has is a goat cheese and cherry ice cream. It's an artisan ice cream with tangy goat cheese, roasted cherries, and a richness that can't be bought in a grocery store.

This recipe is a play on the Jeni's goat cheese and cherry. I took some raspberries and mascarpone cheese and added it to to this recipe. The raspberries are a perfect texture change from the smooth ice cream, and the jam is a great way to complement the honey goat cheese.

Raspberry and Honey Goat Cheese Ice Cream (Makes 2 quarts) Adapted from Jeni's
1.5 cups Milk
1 tbsp Corn Starch
1 cup Heavy Cream
1 oz Light Corn Syrup
1/3 cup Sugar
2 tsp Honey
1/4 tsp Salt
2 oz Honey Goat Cheese
2 oz Mascarpone Cheese
1 package Raspberries
2 tbsp Raspberry Jam

1. Prepare your ice cream machine as the instructions direct (for mine, I have to put the freezing vessel into the freezer overnight).
2. Make a slurry with 1/4 cup Milk and the corn starch. Whisk it together to combine.
3. In a medium sized pot, put the remaining milk, cream, corn syrup, sugar, honey, and salt.
4. Bring the pot ingredients to a boil. Allow to boil for about 4 minutes.
5. In a separate bowl, mix the goat cheese and mascarpone cheese together until well incorporated and smooth.
6. After the ingredients in the pot have boiled for 4 minutes, slowly pour the slurry of milk and corn starch into the pot while mixing with a rubber spatula.
7. On medium heat, allow the mixture to come back to a boil and cook for about a minute, stirring constantly. The mixture will be finished when the starchy flavor cooks out and the consistency becomes slightly thick.
8. Pour a little bit of the hot mixture into the cheese, mixing to incorporate. Repeat until the mixture is smooth, and all of the hot has been incorporated.
9. Cover the mixture with plastic wrap, so that it is touching the surface. Place the bowl into the fridge until the mixture has cooled completely.
10. When cooled completely, pour into your ice cream maker and follow the manufacturer's instructions to churn.
11. When the ice cream is ready, it will look like soft serve. Prepare a container.
12. Mix in fresh raspberries after the ice cream has been spun, breaking them up slightly as you go. 
13. Place layers of ice cream and jam, so that when you scoop the ice cream you get a nice swirl-effect.
14. Freeze the ice cream for at least a couple hours before serving.
15. Allow to thaw slightly, for about 5 minutes, then scoop into a frozen bowl and share!

Georgia has had some really warm weather lately (I turned on my AC for the first time this year!). I can't help but crave some ice cream with the weather change (and to make me feel better about my pollen allergies). This ice cream is perfect for spring and doesn't take long to make!

Green Tea Cookies

Green Tea is one of my all-time favorite flavors. I love anything green tea flavored. If you've kept up with the blog, you know that it's been a while since I've put up a new green tea recipe.

These cookies are sweet, soft, chewy, and decadent! The white chocolate adds a richness to the matcha flavor. The green tea cookies are perfect for making ice cream sandwiches. They stay chewy, and are easy to bite into. I paired it with green tea ice cream. I have a recipe that you can find (here). If you're not feeling like breaking out the ice cream machine, vanilla ice cream also goes extremely well with these cookies.

Green Tea Cookies (Makes 24 cookies)
6 oz Butter
1 cup Sugar
1 1/2 tbsp Green Tea Powder
2 Eggs
1 tsp Vanilla Extract
1/2 cup White Chocolate Chips
1 1/2 cup Flour
1/4 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda

1. Preheat oven to 350 degrees F.
2. Cream soft butter, sugar, and green tea powder together until the color is light, and the texture is airy.
3. Add the eggs and vanilla gradually, scraping the bowl between additions.
4. Add the white chocolate chips to the batter and mix until they are incorporated.
5. Add the dry ingredients at once, and mix on low speed until the batter comes together.
6. Scrape down the sides and the bottom of the bowl, and allow to mix to evenly incorporate the ingredients.
7. On a parchment or foil lined baking sheet, scoop about 1.5 tbsp portions of batter about 3-4 inches apart. It may not look like much, but the cookies will spread a lot.
6. Bake for about 10 minutes, rotating the pan halfway through. They will poof up and look soft in the center. The cookie will settle as it cools.
7. Remove the cookies from the oven when the edges are golden. Allow to cool completely.
8. If you are using them for an ice cream sandwich, place in the freezer for about 20 minutes. Then, scoop a small portion of ice cream onto the cookie.
9. Sandwich the cookie and return to the freezer for about 10 minutes.This is to let the ice cream firm up.

You can store the ice cream sandwiches in the freezer in an airtight container for up to 3 weeks. If you are planning to eat them later, thaw the sandwich for about 3-5 minutes, just to let the cookie warm up a little.

The cookies I made came out to be about 3 inches in diameter. It makes a perfect snack to satisfy a sweet tooth!

Stracciatella Gelato

With summer coming to a close, you should get in all the ice cream you can before the cold weather hits.  Stracciatella gelato is one of my favorites! It's a perfect way to end the season. I love the creaminess, with the tiny bits of rich chocolate.

Stracciatella Gelato
1 1/2 cups Milk
1/2 cup Sugar
3 egg Yolks
3/4 cup Cream
1 tsp Vanilla Extract
3 oz Chocolate
1 tsp Vegetable Oil

1. Heat milk and half the sugar in a medium pot.
2. Whisk the yolks and the rest of the sugar together in a bowl.
3. Place the cream into another bowl, and a medium- mesh strainer on top of that.
4. When the milk is scalding, gently pour into the yolks.
5. Transfer the mixture back into the pot and mix with a spatula or wooden spoon over low heat.
6. Allow that to thicken until it coats the back of the spoon.
7. Pour it through the strainer, into the cream. Add the vanilla extract
8. Allow the mixture to cool completely in the refrigerator.
9. Churn the gelato in an ice cream maker, according to the manufacturer's directions.
10. As the ice cream churns, melt the chocolate in a microwave or over a double boiler. 
11. After the chocolate is melted, add the vegetable oil to make the chocolate a little bit more fluid. This is especially necessary if you're using chocolate chips. If you're using couverture, this might not be necessary.
12. Place the chocolate into a piping bag or ziploc bag with a very small tip cut.
13. When the gelato is almost completely churned (it will look like soft serve), slowly drizzle the chocolate in thin streams.
14. Allow the thin pieces of chocolate to break up into the gelato.
15. Transfer the gelato into an airtight container and freeze to harden for at least 3 hours.
16. If there are large chunks, break them up with an ice cream scoop, or you can just eat them.
17. Serve in frosted bowls to your friends and family (or for yourself).

I tried to put up this recipe last week, but it needed a few tweaks. Mistakes are bound to happen, and that's how you improve recipes! (and have a gallon tub of gelato in your freezer)

Summer Berry Bread Pudding

I am so sorry for the late post! I am moving away from Providence to Atlanta this weekend, and I have been attempting to prepare by spending time with friends, packing, and of course getting ready for graduation on Saturday! But first, I have to get through finals...

I recently made some delicious bread pudding with summer berries! It's a great, simple treat for summer, and quick and easy to make! I used Portuguese sweet buns from a local bakery. Croissants would also work well with this recipe.

Summer Berry Bread Pudding (Makes 1 9x13" pan)
Portuguese Sweet Buns (enough to overfill a 9x13" pan)
1 cup Milk
1 cup Heavy Cream
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Dried Orange Peel
1/2 tsp Dried Lemon Peel
9 Eggs
1 tsp Vanilla Extract
1/2 cup Sugar
1/4 cup Brown Sugar
Berries (Strawberries, Blueberries, Raspberries, Blackberries)

1. Preheat oven to 350 degrees F.
2. Slice the bread into large cubes.
3. In a pot, heat milk, cream, ginger, cinnamon, lemon peel, and orange peel to a boil.
4. In the meantime, whisk eggs, vanilla, and sugar together in a large bowl.
5. Once the milk comes to a boil, remove from heat and gently pour into the bowl with the eggs, whisking the eggs the entire time.
6. Once incorporated, add the bread into the bowl and move the bread around to soak in the mixture.
7. Put the bread into the casserole dish after it has soaked slightly. As you do this, place sliced berries throughout.
8. Pour any remaining batter over the bread, and place into the oven. You do not want berries to exposed at the top because they may burn.
9. Bake for about 30 minutes, until the bread pudding is set.
10. Remove from oven and serve warm.

I like to serve this bread pudding with a scoop of delicious ice cream :) The ice cream will melt slightly, creating a cream that soaks into the bread pudding. It's a refreshing, comforting summer dessert!

Stay tuned for my goodbye Providence post on Sunday! I will do my best to be on time!

Coffee Chocolate Chip Cookies

Winter seems like the perfect season for eating warm cookies with a hot chocolate while sitting by the fireplace and watching a movie. Idealistic, maybe, but you can enjoy a part of that by baking some delicious cookies! This recipe isn't your regular cookie- it's a more "grown-up" version of everyone's childhood favorite. With coffee grinds, it boasts a bold coffee flavor, with an offsetting sweetness from the chocolate chips and cookie dough. I have tons of friends who love coffee, and can't live without it. With all of the coffee craze around me, I thought, why not a coffee cookie? Make this simple cookie for all of your coffee-loving friends!

My friend, Grace, asked me to write a post about cookies,so this post's for her! She does makeup and makes beauty-related videos on Youtube. Click (here) to see her channel!

Coffee Chocolate Chip Cookies (Makes 2 dozen cookies)
1 stick Butter, Softened
1/2 cup Brown Sugar
1/4 cup Sugar
2 tbsp Coffee Grinds
2 Eggs
1 tsp Vanilla Extract
1/2 cup Semi-sweet Chocolate Chips
1/4 cup White Chocolate Chips
1 1/4 cup Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Salt

1. Preheat oven to 350 F.
2. In a mixing bowl with an electronic mixer, cream butter, sugar, and coffee grinds until completely incorporated and airy.
3. Add vanilla and eggs, one at a time, until incorporated.
4. Mix in chocolate chips on low until combined.
5. Add dry ingredients at once. Mix on low until combined.
6. Use a cookie scoop to scoop cookies onto an aluminum foil or parchment lined baking sheet about 3 inches apart from one another.
7. Bake in the center of the oven for about 15 minutes, until the edges are golden.
8. Remove foil or parchment from the baking sheet and allow to cool before removing the cookies.

Serve these cookies with a glass of milk, hot chocolate, or coffee (of course). You can also sandwich some vanilla ice cream between two cookies! It's a delicious treat, but you have to make sure that the cookies are completely cool so the ice cream doesn't melt too quickly. My roommate and I tested the ice cream cookies, and they were YUMMY! Try this simple recipe at home, and share them with your closest friends!

Apple Picking

Fall has come and apple picking season is here! I recently went apple picking and it yielded some delicious results! While I was in Hebron, NH, a group of students and I went to a local apple orchard and picked to our heart's content! Lately, I find that many of my friends from all over the country are utilizing the season to go apple picking. For those of you who have more apples than you can eat, try your hand at some delicious fall desserts. Apple pie is always a favorite when apples are in season. Click here to see my recipe for apple pie :) However, this time I wanted to try something different. I used some traditional fall favors like cinnamon, maple, and apples to create some delicious bread pudding and ice cream!

This isn't your traditional bread pudding and ice cream. The bread pudding has a oatmeal gruyere topping that perfectly accompanies the sweetness of the apples. It's made with Portuguese sweet buns from a local bakery. The ice cream is a maple, bacon, and roasted apple ice cream that is a perfect balance of sweet and savory. The saltiness of the cheese and bacon balances the sweet brown sugar and maple syrup in the bread pudding and ice cream to create a delicious fall dessert.

Cinnamon Apple Bread Pudding
Stale Diced Sweet Bread (Enough to overfill a 9x13in casserole dish)
5 Medium Apples
1/4 tsp Salt
1 pinch Pepper
2 tbsp Maple Syrup
2 tbsp Butter
1/2 tsp Cinnamon
1 cup Milk
1 cup Heavy Cream
1 Vanilla Bean
1/4 cup Sugar
1/2 cup Brown Sugar
9 Eggs
1 tsp Cinnamon 

1. Peel, core, and medium dice apples.
2. Heat a saute pan and add butter.
3. Once hot, add apples. Season with salt, pepper, and maple syrup.
4. Stir until apples are tender. Remove from heat.
5. In a separate pot, place split vanilla bean, milk, and heavy cream.
6. In a large bowl, mix sugar, brown sugar, eggs, and cinnamon.
7. When the milk boils, pour slowly into the eggs. Whisk constantly.
8. Place apples and bread into the mixture, allow to soak.
9. Place into the greased 9x13in casserole dish.

Oatmeal Gruyere Topping
1/4 cup Oats
1/8 cup Brown Sugar
1 tbsp Butter
3 oz Gruyere Cheese

1. Melt butter.
2. Shred Gruyere. Mix into the oats and sugar.
3. Add butter and mix until incorporated.
4. Generously top the bread pudding.
5. Bake at 350F until set. The bread pudding will souffle (expand slightly), and the topping will be golden.

Maple, Bacon, and Roasted Apple Ice Cream
10 oz Heavy Cream
6 oz Milk
2 oz Sugar
2 oz Maple
4 Yolks
1 Egg
1 Apple
2 slices Bacon
1 tbsp Brown Sugar
1 pinch Salt
1 tsp Maple
1 tbsp Butter
1 pinch Cinnamon

1. Place the ice cream maker bowl into the freezer. Many ice cream makers have a bowl that needs to be in the freezer overnight to ensure proper freezing. Follow the manufacturer's directions for this step.
2. In a pot, heat milk, cream, and sugar.
3. In a bowl, mix maple, egg, and yolk.
4. Once milk mixture boils, pour slowly into egg mixture while mixing constantly.
5. Pour the mixture back into the pot. Turn the heat to low.
6. Mix constantly while touching the bottom of the pot with a wooden spoon.
7. When the mixture thickens slightly, pour through a fine sieve into a bowl. This will remove any curdled egg pieces.
8. Cut bacon into small pieces.
9. Peel, core and small dice apple.
10. In a saute pan, cook bacon.
11. Once cooked, add apple. Then add sugar, salt, maple, butter, and cinnamon.
12. Cook until apples are tender.
13. Pour apple and bacon into the ice cream base. Cover with plastic wrap covering the surface.
14. Place into the fridge overnight to allow the flavors develop.
15. Pour the ice cream base through a sieve to keep the bacon and apple out of the ice cream base. This will keep the apple and bacon intact while the ice cream begins to spin.
16. Spin the ice cream according to the manufacturer's directions. When halfway frozen, add the bacon and apples.
17. Remove the ice cream and into an airtight container. The texture will be similar to soft serve. Allow to harden in the freezer before eating.

When serving this dessert, warm the bread pudding in the oven slightly. Serve with cold ice cream on a brisk fall day! Don't forget to share with your friends!

Go out and support your local growers by going apple picking!!! Not only is the produce delicious, but it's organic, tasty, and inexpensive! Take those apples and make something yummy to share.

Green Tea Ice Cream

Green tea ice cream is probably my all time favorite dessert. I love the balance of sweet, bitter, and depth. I love that it's not overpowering overly sweet. I made it a goal to make green tea ice cream at some point, but I hadn't been able to until recently. It takes a little time and a bit of extra preparation, but it is well worth the work. It is often difficult to find a really good green tea ice cream, especially in Providence, RI, where I am going to school. I figured my best bet for a good green tea ice cream would be if I made it myself and flavored it according to my preferences and tastes. It was so exciting to make one of my favorite flavors, that I had to share with everyone who follows the blog. So take a look and see how to recreate this delicious ice cream!

Green Tea Ice Cream (makes about 1 pint)
4 oz Egg Yolks
4 oz Sugar
8 oz Milk
8 oz Heavy Cream
1 tsp Matcha Powder

1. Prepare your ice cream machine as the instructions direct (for mine, i have to put the vessel for the mix into the freezer overnight).
2. In a medium sized bowl, make a paste with your matcha powder by adding about a tablespoon of water.
3. Heat your milk, cream, and half of your sugar in a pot over medium-high heat.
4. In a large bowl, mix the egg yolks and remaining sugar together.
5. When your milk and cream boils, turn off heat, and pour about a third into the matcha paste and incorporate. Try to mix out any lumps.
6. Pour the matcha mixture back into the pot.
7. Pour the hot milk mixture into the yolks, whisking as you gradually pour.
8. Pour the egg mixture back into the pot and heat on low-medium heat while mixing until it thickens slightly. For this sized batch, it will thicken very quickly! Be careful not to overcook because the egg yolk will curdle leaving a eggy flavor and a grainy mouthfeel.
9. Turn off the heat when the mixture sticks to the back of the spoon. You can check this by running your finger along the back of the spoon. A line where your finger passes should hold shape.
10. Pour the mixture through a fine strainer into a bowl over an ice-water bath. To make an ice-water bath, fill a bowl with ice and a little bit of water, then put a smaller bowl over the ice.
11. When cooled completely, pour into your ice cream maker and follow the manufacturer's instructions to churn.
12. Place into the freezer for at least a few hours to harden before serving.
13. Scoop into the desired bowl (freeze the bowl to keep the ice cream frozen!), sprinkle with matcha powder and serve.

Even though the summer season is ending, keep expecting more ice cream posts! You can have ice cream in any season! ;)  Comment with any ice cream/sorbet flavor suggestions!