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| vibrant green tea ice cream |
If there is one thing I've learnt from living in the UK is that one should never take the sun for granted. Before moving away from home, I never understood the fascination and genuine love most people have for the sun. However after experiencing months of dreary weather and continuous rain, I began appreciating how wonderful this huge ball of light in the sky really is. When the sun shines, BBQs are aplenty, gorgeous daisies pop up everywhere, Frisbee throwing become a national sport, and sun-bathing becomes a must!
It's quite a contrast to what it's like here in Malaysia. Summer is something we experience through out the year. You'll never find Malaysians basking in the sun instead it is the norm to hide under the shade and continuously moan and groan about how hot it is. It's definitely a case of 'the grass is greener on the other side'.
So to celebrate the summer here is the simplest ice-cream recipe you'll find anywhere. One that doesn't require the purchase of an ice cream maker! To make this version of Green Tea Ice Cream all that you need to do is to buy a tub of vanilla ice cream, leave it out to soften, mix in green tea paste, freeze and voila! Green tea ice-cream to wow your guests. (or for you to secretly binge on!)
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| melted ice cream + green tea paste ; mix and freezer, and you're all set! |
Joking aside, it really is a simple but effective method of making green tea ice-cream and indulging in it especially if this is something not available to your local area! Green tea ice cream is usually served with sweetened red beans, or azuki beans as it more commonly known as.
Happy Summer to all!
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| serve with or without red beans, delicious either way! |
Green Tea Ice Cream (Cheat's version)
Adapted from Best-Ever Recipes Japanese & Sushi
Ingredients
1.5 liters good quality vanilla ice cream
2-4 tbsp matcha powder (green tea powder), depending on how strong you like the taste to be
2-3 tbsp lukewarm warm (enough to make a soft paste)
Method
- Soften the ice cream in the fridge for 20 minutes.
- Mix the matcha powder with water to create a smooth paste.
- Separate half the ice cream into a mixing bowl. Add the matcha mixture and mix with a rubber spatula.
- Add the rest of the ice cream and combine to create a marbled effect, or you prefer mix until a uniformed colour is achieved.
- Transfer into original ice cream container and freeze.
- After 30 minutes, give the ice cream a quick mix to prevent ice crystals from forming, resulting in a more creamy texture.
- Freeze until ready to serve.
* Optional: Can be served with a heaped teaspoon of red bean paste or a sprinkle of black or white sesame seeds.