This is such a delicate and special ice cream with a fresh and sweet, but also subtle bitter green tea flavour. It is originally Japanese, and is sometimes served with a little Tsubuan, a paste made from Japanese Adzuki beans. The ice cream is made with Matcha tea powder, traditionally used during Japanese tea ceremonies. Matcha powder can be bought in teashops or Japanese supermarkets, but is a little more expensive. The recipe suggests 3 Tbsp Matcha powder, which seems a lot, but really brings out the distinct green tea flavour with a beautiful subtle bitterness. I added quite a generous pinch of salt, which intensified the flavour even more. Unfortunately some of the tea did not fully dissolve and was left on the bottom of the pan so maybe it would have been better to dissolve the
powder first in a little hot water before adding it to the mixture. If only someone had told me how tricky it is to take pictures of ice cream that is melting away in front of the camera :-)
powder first in a little hot water before adding it to the mixture. If only someone had told me how tricky it is to take pictures of ice cream that is melting away in front of the camera :-)
Makes 4 Portions:
500g (2 cups) cream (12-18% fat), in case not available, simply mix cream with milk
500g (2 cups) cream (12-18% fat), in case not available, simply mix cream with milk
110g (1/2 cup) caster sugar
3 Tbsp green Matcha tea powder
generous pinch of salt
Put the cream, Matcha powder, sugar, and salt into a saucepan and whisk together until the ingredients are fully dissolved in the cream. Turn up the heat and bring to a boil, whisking continuously until the mixture starts to foam, then remove from the heat. Transfer the mixture to a large bowl and place the bowl into cold water to cool down. Once cool, leave to chill in the fridge until nice and chilli.
Put the chilled mixture into the ice-cream maker and churn according to the ice cream maker instructions. Transfer the ice-cream into a container and freeze for at least 3 hours before serving. If no ice-cream maker is at hand, pour the mixture into a container and place it into the freezer but then take the ice-cream out every 20-30 minutes over the next 2-3 hours and stir it well to break up any big ice crystals so that the ice-cream stays nice and creamy.
generous pinch of salt
Put the cream, Matcha powder, sugar, and salt into a saucepan and whisk together until the ingredients are fully dissolved in the cream. Turn up the heat and bring to a boil, whisking continuously until the mixture starts to foam, then remove from the heat. Transfer the mixture to a large bowl and place the bowl into cold water to cool down. Once cool, leave to chill in the fridge until nice and chilli.
Put the chilled mixture into the ice-cream maker and churn according to the ice cream maker instructions. Transfer the ice-cream into a container and freeze for at least 3 hours before serving. If no ice-cream maker is at hand, pour the mixture into a container and place it into the freezer but then take the ice-cream out every 20-30 minutes over the next 2-3 hours and stir it well to break up any big ice crystals so that the ice-cream stays nice and creamy.
Serviervorschlag: TIPSY MATCHA ICECREAM AFFOGATO - THE GROWN-UP ONE...
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GREEN MATCHA TEA ICECREAM
Makes 4 Portions:
500g (2 cups) cream (12-18% fat), in case not available, simply mix cream with milk
500g (2 cups) cream (12-18% fat), in case not available, simply mix cream with milk
110g (1/2 cup) caster sugar
3 Tbsp green Matcha tea powder
generous pinch of salt
1) Mix the ingredients: Put the cream, Matcha powder, sugar, and salt into a saucepan and whisk together until the ingredients are fully dissolved in the cream.
2) Bring mixture to a boil: Turn up the heat and bring to a boil, whisking continuously until the mixture starts to foam, then remove from the heat.
3) Cool the mixture: Transfer the mixture to a large bowl and place the bowl into cold water to cool down. Once cool, leave to chill in the fridge until nice and chilli.
4) Churn into ice-cream: Put the chilled mixture into the ice-cream maker and churn according to the ice cream maker instructions.
5) Freeze: Transfer the ice-cream into a container and freeze for at least 3 hours before serving. If no ice-cream maker is at hand, pour the mixture into a container and place it into the freezer but then take the ice-cream out every 20-30 minutes over the next 2-3 hours and stir it well to break up any big ice crystals so that the ice-cream stays nice and creamy.
generous pinch of salt
1) Mix the ingredients: Put the cream, Matcha powder, sugar, and salt into a saucepan and whisk together until the ingredients are fully dissolved in the cream.
2) Bring mixture to a boil: Turn up the heat and bring to a boil, whisking continuously until the mixture starts to foam, then remove from the heat.
3) Cool the mixture: Transfer the mixture to a large bowl and place the bowl into cold water to cool down. Once cool, leave to chill in the fridge until nice and chilli.
4) Churn into ice-cream: Put the chilled mixture into the ice-cream maker and churn according to the ice cream maker instructions.
5) Freeze: Transfer the ice-cream into a container and freeze for at least 3 hours before serving. If no ice-cream maker is at hand, pour the mixture into a container and place it into the freezer but then take the ice-cream out every 20-30 minutes over the next 2-3 hours and stir it well to break up any big ice crystals so that the ice-cream stays nice and creamy.
Great poost thank you
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