I admit defeat. Following the summer high off of our trip to Japan, I was committed to post a week, then post a 2 weeks, then… after 2 months of non-stop / non-glamorous travel and a week-long cold, I let my writing commitment slip. Aside from not blogging consistently, I know it’s REALLY bad when the stack of disposable utensils from ordering delivery (that I can’t bear to throw out) starts piling up and jams up our kitchen drawer. NOICE.
Speaking of my forever cold, soups and teas are standard remedies, but somewhere along the lines I am pretty sure I was told ice cream is good for a sore throat – my future children will thank me. Being a responsible adult I know not just ANY ice cream would work against a cold, it has to be something high in antioxidants, like green tea ice cream. Winter cold, meet your match-a!!!!
If you’ve never had green tea ice cream, give it a whirl because cream + matcha truly is a match-a made in heaven – it’s like a frozen green tea latte! Be sure to use green tea powder (matcha 抹茶) and not green tea bags though. Matcha consists of ground up green tea leaves, which gives matcha more intense flavor and color than regular green tea. In fact, one cup of matcha tea has as many antioxidants as 10 cups of brewed green tea. AMAZEBALLS.
I personally love this simple recipe from Just One Cookbook. It’s super easy to make, low on sugar, and with no egg tempering involved. Check out Nami’s post for detailed step-by-step photos!
Yield: ~ 2 quarts
Prep Time: 25 minutes
Cook Time: 5 minutes
Worth it?: Yes
|Half & Half (or 2 cups whole milk + 2 cups heavy whipping cream)||4 Cups|
|5-6 Tbsp.||Green Tea Powder (Matcha)|
- Freeze the ice cream bowl for 24 hours.
- In a medium saucepan, whisk together the half and half, sugar and salt.
- Start cooking the mixture over medium heat, and add green tea powder. Stir often and cook until the mixture 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. When the mixture is cool, cover with plastic wrap and chill 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 manufacturer’s instructions (20-25 minutes). Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.