Ice-cream. One of the tastiest creation in the world that makes people happy and for some, really really happy. Since I’ve bought my Cuisinart Ice-cream maker (finally fulfilled one of the items on my wish list and it’s PINK!), I have joined the really really happy people 🙂 I dare say that of all the kitchen equipments that I have bought, this is one of them that I’ll use constantly without being reminded LOL. Hubby will agree with me on this as he’s given me his order list and that’ll keep my weekends busy the next few weeks 🙂
To grace the opening ceremony of my ice-cream maker, I asked my lil’ one what flavour would she like me to make first. Her response was green tea (matcha) with a big smile on her face. I couldn’t agree more because it’s also my favourite flavour too.
Authentic-tasting green tea ice-cream is hard to find these days. Most of the green tea ice-creams I’ve eaten are too creamy and lack that bitterness flavour profile of green tea. According to Nami from Just One Cookbook, Baskin Robbins’ come close. I’ve not tried Baskin Robbins but I usually get my green tea ice-cream from Shojikiya, a Japanese specialty store in Malaysia.
To make this ice-cream, you must source for a good Matcha or green tea powder. It’s not a difficult ingredient to find – most Japanese specialty stores sell the powder these days. The recipe only requires 2-3 tablespoons of matcha powder. You can keep the remaining for cakes or other types of dessert.
So, using Nami’s recipe, I managed to churn my very own home-made green tea ice-cream and it was a huge success! Super easy steps to follow and does not require a lot of time. My lil’ one, being the biggest food critic, gave me a stamp of approval and many thumbs up – the biggest compliment ever a home cook could ever receive 😉
So, tell me what is your favourite ice-cream flavour? Share your taste in the comment section below.
Green Tea (Matcha) Ice-cream (adapted from Just One Cookbook)
Airtight container or bread tin wrapped with aluminium foil, chilled
1 cup whole milk
1 cup heavy cream (>35% fat)
1/2 cup sugar
3 tbsp matcha (green tea) powder
Pinch of salt
Ice and ice water
1. 1 day before – Store the ice-cream bowl into the freezer per manufacturer’s instructions or for at least 24 hours.
2. The next day – Put a medium saucepan on medium heat and whisk in milk, cream and sugar until they are well mixed. Pour the green tea powder into the mixture and stir constantly until all the powder has dissolved perfectly into the mixture and the mixture turns a milky green with no sight of any bits of powder.
3. When the mixture starts to foam (not boiling) that is, when little bubbles start to form, remove from the heat. Immediately pour the mixture into a bowl sitting in an ice bath. Leave to cool for about 15mins. When the mixture has cooled down, cover the bowl with a glad wrap and chill the mixture in the fridge for 2-3 hours.
4. Now, it’s time to make ice-cream! Remove the chilled mixture from the fridge. Remove the ice-cream bowl from the freezer. Remember – only remove the ice-cream bowl from the freezer right before you churn the ice-cream. Power on the ice-cream maker and slowly pour the mixture into the ice-cream maker. Churn according to manufacturer’s instructions. Be patient and wait. You will see magic starts to happen after 15-20 minutes.
5. If the ice-cream has reached a soft, ice-creamy texture, stop and transfer the ice-cream into a pre-chilled airtight container. Freeze for at least 3-4 hours before serving. If you prefer harder texture, freeze the ice-cream overnight.
Note: Don’t be discouraged if you don’t have an ice-cream maker. You can still make delicious home made ice-cream by following the steps here