Matcha Creamy Ice-Cream (with dairy free option)

I always marvel at how we can become enthralled with particular ingredients … at the moment for me it is Matcha … but … what is Matcha?

Matcha is a finely ground powder of specially grown and processed green tea traditionally used in Japanese tea ceremonies … for this purpose the tea used is of the highest grade and is known as “ceremonial” or “premium” grade matcha. You can also purchase “culinary” grade Matcha which is used in food preparation for items such as smoothies, ice-creams, lattes, desserts, etc.

It is important to know the difference between the two grades as I didn’t understand that initially, and found the cost of the “ceremonial/premium” grade prohibitive for use in cooking.  However when this grade is used as a hot tea drink, where you use just a 1/4 or 1/2 teaspoon per drink, then that is much more feasible.

I have never been a tea drinker but I am slowly starting to appreciate it, so now I have a Matcha mid to late morning after I have enjoyed my morning cup of coffee … which I still adore!

Matcha is a fabulous ingredient and is known for the sustained energy boost it gives you over a 4 to 6 hour period, through its slow release of caffeine minus the spikes you normally get with coffee or energy drinks. It is also very high in antioxidants compared to other “super foods” which is why it is so popular amongst the health food industry.

For a more in-depth overview of Matcha see the link here.

So since my interest in Matcha I have researched where to buy it from … firstly I bought it from a health food store (it was in a jar which was dispensed to you according to the amount you wanted) but once I got it home I found it was the wrong colour (greeny/brown) and realised then it was not of a high grade.

After much searching I decided to buy my “ceremonial” (for drinking) and “culinary” (for cooking) grades online from Kenko Tea. For more information on their buyer’s guide (which has excellent information if you are also new to Matcha) see here.  You can also buy Matcha online from Terese Cutter (see here), but this is ceremonial grade and due to the cost I would not use it in cooking.

If Matcha is now on your “radar” you will no doubt find other options for purchase, but this is a good place to start if you haven’t tried it before as – like all good consumables – it comes down to the quality you use in the first place to determine if this is for you.  For me it is a new love affair which I can see continuing for some time.

Now … onto the recipe for the Matcha Ice-Cream.

I first saw a recipe for this ice-cream in Adam Liaw’s new “Asian Cookery School” cook book (fabulous book) and was intrigued.  I made the recipe exactly as described, without understanding the differences between the Matcha grades, and found the flavour really overpowering.

Following that, and after getting myself the right grades of Matcha, I decided to use my own ice-cream recipe (see here) and added the right grade of Matcha to it to see how the flavour would translate, and in my view it is delicious.  Please note that to enjoy Matcha you need to like tea, as a strong tea flavour comes through whatever you add it too.

This ice-cream is perfect for adding to your morning smoothie (I am hooked), and if I feel like a little treat during the day I will also enjoy a scoop (or two!).

For the recipe I would encourage you to stick with “cream” (either dairy or coconut cream) as that will give you a smooth creamy finish, whereas if you use milk (especially low fat varieties) you may get a more “icy” finish, but this is where you can decide for yourself what you prefer and go with that. For me it is cream all the way!

Start this recipe at least the day before you need it to allow sufficient freezing time.

5.0 from 1 reviews

Matcha Creamy Ice-Cream (with coconut cream option)

 

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Prep time

2 mins

Cook time

8 mins

Total time

10 mins

 

This ice-cream is perfect for adding to your morning smoothie (I am hooked), and if I feel like a little treat during the day I will also enjoy a scoop (or two!).

For the recipe I would encourage you to stick with “cream” (either dairy or coconut cream) as that will give you a smooth creamy finish, whereas if you use milk (especially low fat varieties) you will get a more “icy” finish, but this is where you can decide for yourself what you prefer and go with that. For me it is cream all the way!

Start this recipe at least the day before you need it to allow sufficient freezing time.

Author: Gina @ The Passionate Pantry

Serves: Approx 800g

Ingredients

• 150g golden caster sugar
• 2 egg yolks (freeze the whites for later use)
• 600g full fat cream (I use Bannister Downs if I can get it), or for dairy free use coconut cream (I use Ayam brand)
• 1 tbls Matcha culinary powder (level)
• 2 tsp vanilla extract
• 1 tsp sea salt flakes

Instructions

1. Place all the ingredients into TM bowl and cook 8 minutes / 80 / speed 4
2. Put mix into a container ... leave at room temperature to cool for about an hour, then put into the fridge until it is cold (about another hour)
3. Container can now go into the freezer for 8 hours, or preferably overnight
4. Remove container from the freezer and let it sit for 20 minutes on the bench to soften so that you can get a spoon into it (set a timer so you don’t forget it!)
5. Spoon the mix into the TM bowl and blend for 20 seconds / speed 9, and then 10 seconds / speed 4
6. Return mix to a container and refreeze for another 8 hours before serving

3.5.3208