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123 Green Tea Ice Cream
March 20, 2010

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.

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