Matcha Ice Cream

It may be the middle of winter, but it doesn’t mean you can’t eat ice cream, right?

Anyhow, every once in a while it’s nice to have something a bit different when it comes to the usual ice cream flavours. I had bought some vanilla ice cream to serve with a Korean rice cake I’d made for a Table de Cuisines dinner, when I thought it would be cool to see if I could use the rest to make a Japanese-influenced icecream. It worked. The recipe below is a good base to start from and if you’ve never had matcha before I do suggest using it lightly at first as it a) can be a bit expensive, b) it’s possible you may not like the slight bitter taste. If you do like it, you have a whole new world of drinks, baked goods and such to try out. Personally I think it goes great with black sesame, white chocolate and macadamia nuts.. though not necessarily all together!

Matcha Ice Cream
This is my quick cheat’s version, for a bit of a change from the usual ice cream flavours. Of course, if you want a stronger or lighter taste.. just adjust the amount of matcha/icecream you use.

200g vanilla ice cream (store bought or homemade)
2 heaped tsp matcha green tea powder (I use this Touch Organic Matcha)

  1. Take a scoop of the vanilla ice cream and put it into a large mixing bowl.
  2. Soften & mix it with a spoon, then add the matcha powder.
  3. Combine so that all the matcha powder is unlikely to puff up in the air.
  4. Mix in the remaining icecream till fully incorporated. Taste & adjust to suit your palate.
  5. Eat it immediately as soft serve, or pop it back into the freezer for a later date.

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