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We love to make fresh gelato in our family and our daughter is a big tea drinker, so I thought it only appropriate to make gelato. I chose the Matcha Green Tea Powder and the Rose Flower Water.
The green tea carries a hint of earthiness to it and the rose flower chocolate is soothingly sweet which makes an exotic pairing of the two. I added a bit of almond biscotti and a few strawberries for garnish.
In a medium sauce pan add 2 cups of whole milk and 1/2 cup sugar. Mix and bring to 170°F. Set aside.
In a large glass bowl make your egg mixture by adding the yolks of 4 medium eggs and 1/4 cup sugar, then stir until smooth.
Temper egg mixture by very slowly pouring your hot milk and sugar mixture into the egg yolk and sugar mixture. Make sure to pour slowly while constantly stirring. Do not let the custard curdle or your gelato will not be smooth.
In a 4-cup glass measuring cup, add 2 Tablespoons Matcha Green Tea Powder, 2 1/2 cups heavy cream and 3 teaspoons rose flower water. Pour into a medium sauce pan with the custard and bring to 185°F.
Pour into a medium glass bowl and refrigerate overnight. Pour into your favorite gelato machine and in 30 minutes you'll be ready for desert.
For the chocolate sauce, add 1 cup semi-sweet chocolate chips and 4 Tablespoons whole milk to a medium sauce pan and slowly melt on low heat. Once melted, add 7 teaspoons rose water and stir until thoroughly mixed. Allow sauce to cool and pour into a squeeze bottle to easily add to your gelato. Don't forget fresh the strawberries and biscotti.
This recipe was provided by Lori from 37 Cooks.