Ingredients
350g whole milk
350g heavy cream
120g white sugar
30g powdered dextrose
25g skim milk powder
4 egg yolks
12g genmaicha loose leaf tea
1 tsp. vanilla extract
A pinch of salt
Brown Butter Shortbread
225g (2 sticks) unsalted butter
120g (1 cup) powdered sugar
1 tsp. Cardigan | Pumpkin Pie Spice
1 tsp. vanilla extract
A pinch of salt
280g (2 cups) all-purpose flour
Preparation
For shortbread: Preheat oven to 300 F and prepare a 9x9 baking dish with parchment paper.
In a small saucepan, melt butter over medium heat and allow to cook until solids have browned to a golden color. Remove from heat and refrigerate until completely cooled and solidified.
Once cooled, remove from the refrigerator and allow to sit at room temperature until pliable. This should take about 30-40 minutes. Combine butter and sugar in the bowl of a stand mixer and mix on medium speed until fluffy (about 2-3 minutes). Add vanilla extract and mix until incorporated.
In a separate bowl, whisk together flour, Cardigan | Pumpkin Pie Spice, and salt. Slowly add dry ingredients to the butter and sugar and mix until just combined. The dough should be crumbly but still hold together when pressed in your hand.
Press the dough into the prepared 9x9 pan and poke thoroughly with a skewer or fork. Make sure to keep the holes equally spaced to allow for even cooking. Bake for 30-40 minutes or until golden brown.
While still warm, cut into rectangles or whichever shape you like. Dust lightly with flaky salt and allow to cool.
For genmaicha ice cream: Prepare an ice bath in a large bowl and set aside.
In a medium saucepan, whisk together all ingredients except for the vanilla extract. Place over medium heat and bring to a gentle simmer, cooking only for about 3-4 minutes. Whisk constantly to avoid burning the ice cream base. Remove from heat and stir in vanilla extract.
Strain through a fine mesh sieve to remove the genmaicha and any solids, then transfer to a bowl large enough to fit inside the prepared ice bath. Once mixture has cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to overnight for maximum flavor development.
When ready to churn, follow manufacturer’s instructions for your ice cream machine and transfer finished ice cream into airtight containers. Ice cream is ready to enjoy straight out of the machine as soft serve, or you can freeze for 4-5 hours for a more scoopable texture.
Serve with crumbled shortbread cookies, puffed rice, and a drizzle of wildflower honey. Enjoy!
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