We have heard a lot of customers say that they have tried every matcha drink out there and likely can’t function in the morning pre-matcha latte, but when we started talking about the tasteful matcha ice cream, they were rather stunned. Yes, there’s a vast world of food recipes utilizing the Matcha Maiden’s green tea powder that’s not only healthy but tastes good. Our Matcha green tea powder is full of antioxidants and catechins that boost metabolism, immunity, and provide energy even without caffeine jitters. When used in making green tea ice cream, it rustles up the delicious dessert.
This refreshing and bitterly sweet green tea ice cream is not overly creamy. It is rich, flavourful, and toothsome! So you can indulge yourself with this sinful treat without feeling guilty about consuming calories. Because you are getting a ton of nutrition too. The inviting aroma and hearty texture are what makes matcha ice cream a top choice amongst our clients.
And if we are talking about the benefits of matcha green tea ice cream, you’d be surprised just how much health is packed into our matcha recipes. Order your fix of matcha green tea powder and get 10% off on your first order.
MATCHA ICE-CREAM
Green tea ice cream – our favourite part of going to a Japanese restaurant. And now you can do it at home, whenever you want. Isn’t that the best ever!?
INGREDIENTS
The easy way
- MIX N MATCHA BLEND to taste
- Vanilla ice cream of choice
The fancy way
- 2 tbsp MIX N MATCHA blend
- 2 cups milk
- 1 cup heavy cream
- 6 egg yolks
- 1/2 cup and 2 tbsp sugar (or substitute)
METHOD
The easy way –
- Let your ice cream melt a little and mix in MIX N MATCHA to taste.
- Put it back in the freezer for a while – BOOM!
- Green tea ice cream at home!
The fancy way –
- Place ice water in a large bowl that can hold a pot. Set aside.
- In a small bowl, add 1/4 cup of milk and green tea powder, and whisk well (the powder may not dissolve completely). Then add back to the rest of milk (1 3/4 cups) and mix.
- Heat the milk mixture and 1/2 cup of heavy cream at medium heat, and cook until just before boiling.
- In a medium bowl, whisk the rest of the heavy cream (1/2 cup), yolks, and sugar. Add hot milk very slowly to the egg mixture.
- Put egg/milk mixture back to the pot and cook at medium heat stirring constantly until thick (to check the thickness, dip a wood spoon in the egg/milk mixture, and check and see if you can scrape a clear line on the back of the spoon with a finger).
- Place the pot in the ice water and cool. Transfer to a container and chill at least 3 hours in the refrigerator.
- Follow the direction of your ice cream machine and mix. Very soft ice cream is done after about 15-20 minutes.
- Freeze 3 hours before serving.
