How was your weekend? I’m sure everyone is trying to squeeze in some fun activities with family and friends before school starts in 1-2 weeks. We went to Santa Cruz Beach Boardwalk again for fun rides and playing at the beach with the kids. Thank you everyone for the kind comments and emails for the past few days. I have read them all happily and I’ll be responding shortly.
I am so excited to share this ice cream recipe with you. I’ve been in the US for 15 years (in 5 years, my time spent in the US and Japan will be equal!). However, I had never tasted green tea ice cream that is authentic. Häagen-Dazs® Green Tea ice cream is pretty close, but other brands of green tea ice cream out there are way too creamy. The Japanese green tea ice cream is not as creamy, and it is sweet, but it has very strong Matcha taste that is almost bitter. Am I confusing you a bit?
Some of you might have a hard time finding Matcha (100% natural green tea powder). I use this Japanese brand maeda-en, and their “culinary quality” green tea powder is pretty good (Japanese supermarket sells this for around $7. Just so you know, even for the Japanese, matcha is considered a very expensive ingredient.
When I tasted this ice cream, I was surprised how authentic the taste was and it brought me right back to Japan!! If you know what I’m talking about and miss authentic Japanese green tea ice cream, then this is it! I highly recommend you to make double recipes!
Before going onto the recipe, I’d like to announce that I was interviewed by Correen at Food Lovers Website. I hope you enjoy getting to know me a little bit more by reading her post. Have a great week!
- 2 cups Half and Half (which is same as 1 cup whole milk + 1 cup heavy whipping cream)
- 3 Tbsp. green tea powder (matcha)
- 1/2 cup sugar
- Pinch of salt (about 1/16 tsp.)
- Freeze ice cream bowl for 24 hours.
- In a medium saucepan, whisk together the half and half, green tea powder, sugar, and salt. Heat over medium heat, stirring often, until it starts to foam and is very hot to the touch but not boiling.
- Remove from the heat and transfer the mixture to a bowl sitting in an ice bath (you can keep it in the saucepan to cool, but it takes time). When the mixture is cool, cover and rchill in the refrigerator for 2-3 hours.
- Once the mixture is thoroughly chilled, transfer to a pre-chilled ice cream maker and churn according to the manufacture's instructions (20-25 minutes). Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.
I highly recommend you to make double recipes!
If you don't have an ice cream maker, check out here.
Source: Sweets by Sillianah