Ingredients

The following ingredients have 12 Servings
  • 7 ounces chocolate wafer cookies, finely ground (1 1/2 cups crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 teaspoons light corn syrup
  • pinch salt
  • or store bought)
  • 2 3/4 cups whole milk
  • 5 teaspoons corn starch
  • 2 ounces mascarpone cheese, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon matcha, sifted
  • 1 1/2 cups heavy cream
  • 2/3 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1 ounce fresh mint leaves, torn

Instruction

  • For crust, pulse wafer cookies in a food processor until finely ground. Transfer to a bowl. Add melted buttter, corn syrup and salt and mix until evenly moistened. Press into the bottom and up the sides of a deep 8″ tart pan with removable bottom (a 9″ pie pan or even springform pan will work as well). Freeze until set. Spread a layer fudge sauce in bottom of pie crust and return to freezer for at least 1 hour or until ready to fill with ice cream.To prepare ice cream, whisk 2 tablespoons milk with cornstarch in a small bowl and set aside.In a large heat-proof bowl, whisk mascarpone, matcha and salt until smooth.Combine remaining milk, cream, sugar and corn syrup in a medium saucepan. Bring to a simmer over medium-high heat. Let boil for 4 minutes, stirring occasionally. Whisk in cornstarch mixture. Return to a boil for 1 minute or until slightly thickened.Slowly pour in a few spoonfuls of hot milk mixture into bowl with matcha mascarpone, whisking until thoroughly combined. Add remaining milk mixture and whisk until smooth.Add fresh mint to hot ice cream base. Cover and let steep for 20 minutes, then strain through a fine mesh sieve into a gallon plastic freezer bag. Place in a bowl of ice water until cooled, then refrigerate bag until thoroughly chilled, at least 2 hours or overnight.Churn chilled ice cream base in an ice cream machine according to manufacturer’s instructions. When ice cream is the consistency of soft serve, spoon into frozen crust, spreading top into an even layer. Depending on the size of your pie pan you may have some ice cream leftover, which you can spoon into a freezer storage container to enjoy later.Return pie to freezer and freeze overnight until completely solid. Optionally, you can drizzle the top with a little melted chocolate or fudge sauce and a dusting of matcha. If using a pie tin with a removable bottom, remove sides of tin before slicing with a hot knife (run under warm water for 30 seconds).