*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have a feeling this will be something that my friends would find interesting. This will be their first time to taste green tea ice cream totally different from the commercial ice cream. Will be back for more ice cream recipes:)
I mixed the tea powder with a tiny bit of water first thinking it would blend faster. Didn't really work as planned. When I added to the ice cream it caused tiny little bits of frozen green tea but I liked it like that. Mixed on a frozen marble slab and used Blue Bell Homemade vanilla. I have some red tea powder that makes a fab cup of tea so I'm guessing will also make a yummy red tea ice cream. Fantastic idea thanks!
Not sure about the whole pounding technique with this. It is just as easy to let the ice cream soften a little on the counter. The strength of matcha really varies form source to source. And it loses quite a bit of flavor with age. Start a with a little and then add more. Use the purest ice cream for this. If you refreeze the ice cream that has additives you will be disappointed in the final product. It gets foamy and flat especially from all the stirring. This is a great trick for instant green tea ice cream. I usually just want a little bit and it perfect.
I tried this recipe in order to get a sugar-free dessert for a diabetic friend who was coming to an Asian themed dinner so I used S/F ice cream. In order to get the Matcha mixed in well with the ice cream it has to be pretty well melted. Then if you re-freeze it it is much harder and you loose a lot of volume. So after much thought I decided to take it back out and put it in a mixer and whip it up again and then re-freeze it. This worked OK -- at least saved me from having to throw away a whole carton of ice cream. Also the Matcha I bought was so strong that the flavor was overwhelming. I had to also buy more ice cream to mix in before whipping it. All in all -- too much bother and not a very satisfactory result.