17 April 2012

GREEN MATCHA TEA ICECREAM

GREEN MATCHA TEA ICECREAM
GREEN MATCHA TEA ICECREAM
This is such a delicate 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 :-)

Recipe Source: 'Sweets by Sillianah' (guest post on 'BigFatBaker')
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Makes 4 Portions: 
500g (2 cups) cream (12-18% fat)
110g (1/2 cup) caster sugar
3 Tbsp green Matcha tea powder
generous pinch of salt
GREEN MATCHA TEA ICECREAM
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. 
GREEN MATCHA TEA ICECREAM
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; take the ice-cream out every 20-30 over the next 2-3 hours and stir to break up big ice crystals. 
GREEN MATCHA TEA ICECREAM


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GREEN MATCHA TEA ICECREAM


Makes 4 Portions: 

500g (2 cups) cream (12-18% fat)
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. 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; take the ice-cream out every 20-30 over the next 2-3 hours and stir to break up big ice crystals. 
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