Flavouring with Japanese Matcha green tea seems to be the latest food trend! A gourmet ice-cream company in Australia has just launched Matcha green tea ice-cream. Although Matcha green tea ice-cream is available from Woolworths and Coles at around A$10 dollars, not every supermarket outlet seems to have the flavour, so I have decided to make Matcha green tea ice-cream myself.
Traditionally, Matcha is prepared, served and drank as hot tea with Japanese sweets called Wagashi at tea ceremonies in Japan. Like many Japanese women, I went to learn how to prepare, serve and enjoy Matcha tea at tea ceremonies when I was young in Japan. Drinking matcha tea was for special occasions, but now a days, because Matcha powder adds a deep green colour and rich flavour as well as health benefits, it is often added in baking, smoothies, drinks and ice-cream.
There is a broad spectrum of prices, but usually the better the quality the matcha powder, the more expensive. Mass produced matcha ground by machine will be cheaper than matcha ground by hand because the strong fragrance and flavour will be lost in the process of machine ground. So for drinking at tea ceremony, high quality Matcha powder should be used, but for daily drink in latte or baking, the matcha grade is not really a huge matter in my opinion. I usually get matcha when I go back to Japan and buy it from supermarkets. A 30g tin of matcha powder costs around ￥1000 and there are many companies selling matcha powder. I am sure you can get it online easily.
I love eating matcha with matcha green tea ice-cream with An and mochi. Eating Matcha green tea ice cream with mochi (sticky rice cakes) and An (sweet azuki bean paste) is like having a tea ceremony all in one! I hope you enjoy Matcha green tea ice-cream and if you would like to eat the matcha green tea ice-cream with mochi and An like I did in the photos, don’t forget to check out my mitarashi dango recipe and pressure cooker red bean paste recipe.
- 250 ml Milk
- 125 ml double cream
- 2 egg yolks
- 75 g caster sugar
- 1 1/2 tbs matcha green tea powder
- Bring the milk and cream to a simmer over low heat in a sauce pan.
- Turn the heat off and set aside.
- Whisk 2 egg yolks and sugar in a bowl until the colour of the mixture becomes pale and fluffy.
- Add the matcha green tea powder to the sugar and yolk mixture and mix well.
- Gradually pour the warm milk mixture into the egg mixture and keep whisking until smooth.
- Strain the mixture into a clean sauce pan and place over low heat for 5 minutes, continuously stirring.
- Leave it in the fridge to chill.
- Pour the matcha green tea mixture into an ice cream maker (or you can place it in the freezer and mix it every 2-3 hours).
- Run the ice cream maker for about 20 minutes, and once the mixture has become thicker, pour it into a container and freeze it until set.
- Serve with Mochi and An