Sunday, January 14, 2007

Macha Aisu Kurimu



Come again? Macha ice cream, more commonly known as green tea ice cream. It is a Japanese ice cream flavour which is extremely popular in Japan and growing world wide. It is green in colour and many who don’t know or have not tried usually will avoid it at first glance. Macha is a type of powdered green tea that is traditionally used in the Japanese tea ceremony. It is valued for it's rich supply of antioxidants and green tea benefits. Macha alone has a refreshing grassy
scent and taste. And how much more refreshing can it be when it comes in a not too sweet, creamy-frozen package? It satisfies your sweet tooth and doubles up as an antioxidant supplement. To gain more benefit, make it your own as you're able to control its sugar level.
This ice cream is very creamy and not overly sweet. The trick to this recipe is to use the best quality macha and cream that you can find. It really does make a difference to the taste and texture of the ice cream.

Psst...! It saves up tonnes of time and energy if you own an ice cream maker. However if you
don't own one like I do, whisk it by hand for every 2 hours and lose more calories before indulging.


Macha Ice Cream
2 cups milk
2/3 cup sugar
2 tbsp macha
4 egg yolks
1 cup heavy cream

In a heavy saucepan, combine macha, milk and sugar. Bring to a simmer over low heat, stirring constantly and cook for about 5 minutes.
In a medium bowl, whisk egg yolks. Temper the egg yolks with a little hot milk mixture. Gradually whisk all the milk mixture into the eggs.
Return all to saucepan and cook over low heat, stirring with a wooden spoon, until mixture thickens. You will just start to see steam coming off the mixture. Do not boil.
Strain mixture into a bowl and cool over an ice water bath.
In another bowl, whisk cream and fold into cooled milk mixture. Whisk till well mixed.
Pour into a container and freeze. After 2 hours, remove container from freezer and whisk mixture for 2 minutes. Return whisked mixture to the freezer. Repeat this freeze-and-stir technique for 2 times.
Allow ice cream to freeze completely or to the consistency you prefer.


Note: Some macha brands yeild stronger macha taste than others. Estimate your macha quantity by its quality. Too much strong tasting macha will produce bitter ice cream.


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