My ice cream quest continues! Actually I made this because my friend's birthday was a few days ago and we were meeting up for our usual movie plus lunch outing so I thought this year I'm going present her with some ice cream rather than cake. She gets a yummy treat and I get to play with my ice cream maker, 2 for 1!
I've tried making green tea ice cream once before but I don't remember much of what I did and I certainly don't remember what I put in it... so just staying on the safe side of things, I've decided to do some research and I fell upon Just One Cookbook which has exactly what I was looking for. Its also a great blog with loads of Japanese dishes, I can't wait to try some of the other stuff she has! What makes it even better is she's from Japan so she knows exactly what some of these dishes should taste like, ice cream included. Added plus, this was such an easy recipe to follow.
In reading her entry, I found out that authentic Matcha green tea ice cream should have a more powerful green tea flavor (almost bitter) than what we would normally see displayed in many ice creams which is on the sweeter side of things. It's also not suppose to be as creamy which in my mind just means less fat, so not a bad thing. In looking at the ingredients I don't think much creaminess was sacrificed. It tasted creamy enough for me! I love the deep flavor this ice cream gives me, the matcha flavor definitely shines through. I tend to like things less sweet so this was perfect! If you like your sweets, then I suggest using a little less matcha green tea powder. Without further a due, here is Matcha Green Tea Ice Cream:
Recipe taken from: Just One Cookbook: Matcha Green Tea Ice Cream
Makes approx 1 quart
**requires ice cream maker
- 2 cups of half & half (or 1 cup milk, 1 cup heavy cream)
- 1/2 cup sugar
- 3 tbsp matcha green tea powder (I bought mine at Lupicia but its seems like the product has changed since, so here is another option: Maeda-en)
- Pinch of Salt
- In a medium sauce pan, whisk together green tea powder, half & half, sugar, and salt. Heat the mixture, stirring often, until hot but not boiling.
- Remove from heat and transfer to a large bowl for cooling. Once it's completely cooled, refrigerate for approx 2 hours.
- Finish by transferring mixture into ice cream maker and churn for approx 20-25 minutes. Transfer into a container and freeze for at least 3 hours in the freezer before serving for best results.