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