Matcha Teaffogato with Toasted Coconut Ice Cream

Today I’m doing something that I’ve been wanting to do for a while. I’m sharing a recipe from Annelies Zijderveld’s gorgeous book Steeped.

This book landed in my hands back in the spring when it was released and after a whirlwind summer dealing with a bunch of unexpected unpleasantness, I’m finally able to give it the time it deserves.

The book is organized into sections–morning, midday, afternoon, and high tea–which each contain their share of both sweet and savory recipes. There’s even a little section on preserves featuring tea! The photos are beautiful. I don’t consider myself a tea fanatic by any means (coffee FOR LIFE), however I was still so excited about all the ways that I totally wouldn’t have thought of–chamomile corn chowder?!–that the book puts tea to work in the kitchen.

I bookmarked a number of recipes, but the Matcha Teaffogato with Toasted Coconut Ice Cream remained at the top of my list. Let me tell you, this coconut ice cream is RIDICULOUS. So, so good. I forgot to put the toasted coconut flakes in (oops!), but I can see how they’d add a nice bit of texture.

Although the ice cream is definitely rich, pairing it with the earthy matcha makes this dessert feel surprisingly light. This would be a totally impressive, but totally easy, treat to serve at end of a dinner party.

Check out Annelies’ blog for her current and past events and more info on the book.

Matcha Teaffogato with Toasted Coconut Ice Cream

Makes 8 servings

Traditionally, an affogato consists of a shot of espresso poured over a scoop of ice cream. Matcha green tea inspired this dramatic deviation. Coconut cream is as different from coconut milk as heavy whipping cream is from whole milk. It can be found in the Asian or Latin American grocery aisles. I use the Chaokoh brand to great success.

• 1 (13½-ounce) can coconut cream (2 cups)
• 1 cup heavy cream
• ½ teaspoon kosher salt
• ½ cup sugar
• 4 egg yolks
• 2 tablespoons thick-cut toasted coconut flakes
• 2 teaspoons matcha green tea powder
• 2 cups 175°F water

Scald the coconut cream about 3 minutes in a 2-quart saucepan over high heat. Don’t stir just yet; it will begin bubbling animatedly and might spurt. Stir in the heavy cream, salt, and sugar and keep on high heat until it begins almost frothing over the saucepan. Turn the heat down to medium low and cook 2 minutes, stirring. Turn off the heat.

Whisk the yolks in a mixing bowl. Gradually pour in the coconut cream, whisking constantly.

Strain through a fine-mesh sieve placed over a small bowl. Pour the strained custard back into the saucepan. Cook over medium low until it reaches 170°F. Pour into a bowl. Cover and refrigerate for 24 hours, or until cold. Pour the custard into the cold ice cream machine receptacle. Follow the manufacturer’s instructions.

Sprinkle in the coconut flakes after the ice cream starts thickening. Churn 3 more minutes. Freeze at least 2 hours before serving.

TO ASSEMBLE: Sprinkle the matcha into a large bowl and vigorously whisk in the water, starting with ¼ cup for 1 minute. Once the tea is clump-free, add more water while whisking until all the water has been incorporated. Scoop one ball ice cream into each bowl. Pour ¼ cup matcha over each. Serve immediately.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

Disclosure: Thank you Andrews McMeel Publishing for providing me with a review copy of this book. My opinions are my own. 

About autumn

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.