Matcha Ice Cream. Little Asian Twist.

Welcome to readers from The Kitchn – any favorite ice creams to share?

Matcha doesn’t need an introduction anymore. It is just me being on the slow side… Everyone tried it our like zillion of times, and way, way back in time. Then here I come along and give it a try as well. Guess you are never too old to learn?

Intrigued by so many posts and so many variations on matcha I decided it was time our household had a matcha experience too. First I had to find this matcha powder. Granted, a couple of shops I asked for gave me a blank look. I gave them a blank look back. We moved on. Finally I came across the most over priced matcha in the history of matcha at Le Palais des Thes. And bought it. When I’m on a mission, nothing stops me. Jane Bond!

(Of course we came across matcha after the expensive buy in every other Asian shop at a fraction of the price. That be a lesson to you. Patience is a virtue!)

Home with the expensive matcha I had to decide what to do with it. In a very non organized fashion I first bought the (main?) ingredient and then started thinking of a recipe. Kind of chaotic. I finally settled down for a matcha ice cream. With the ingredients in the house, outside somewhat warm, ice cream was the answer. Now before I share the recipe with you, note I made the mistake of not actually making matcha white chocolate ice cream. The white chocolate bit is probably something that could take this ice cream to the next Japanese level. If you don’t believe me, you’ll definitely believe her. Or her.

Matcha Ice Cream

2 egg yolks
2-4tbsp sugar
200ml heavy cream
1-2tbsp matcha powder
2tbsp hot water
50ml water

Lightly whisk egg yolks in a pan. Add water and sugar in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thicken, remove from the heat. Mix hot water and matcha green tea powder together. Add the green tea in the egg mixture and mix well, cooling in ice water. Add the whipped heavy cream in the mixture and mix well.

Result? A very green and refreshing ice cream. Sort of tastes ok. But of course it lacks the smooth silkiness and creaminess of the white chocolate. Better luck next time.

More matcha for you: Il Pranzo di Babette does the matcha latte in Italian. La Tartine Gourmande goes for a matcha marbled cake. Here is someone who used matcha way back when: Chez Pim and a matcha vinaigrette. I like the sound of that. And over at Happy Home Baking you can try your hands at a matcha loaf.

What have you tried out with matcha? Any suggestions on how I should use up the left over matcha? Would love to hear.

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