food

You can find green tea ice creams all across Japan, but it’s extra special when you make it yourself

8 Comments
By FIONA UYEMA

Matcha, the unbeatable boss of all Japanese teas, is also a tremendously popular ice cream flavor that has won the hearts of many in and out of Japan. From matcha-only ice cream stores to extra rich flavors from popular ice cream brands, the green flavor is not only healthy but also ridiculously delicious. And now, it comes to your home with these easy tips on how to make your own.

One of my favorite summer recipes, making matcha ice cream is quick and easy to make at home. You don’t need an ice cream maker for this recipe and it takes no more than five minutes to make. The perfect treat for the kids and adults, give it a try on your next break or when you have guests over — in no time, I’m sure that you’ll be experimenting with different flavored ice creams once you see first-hand the rewards of making your own.

iStock-690874872.jpg

Ingredients

***(Serves 8)

  • 2 tablespoons matcha powder, mixed with about 4 tablespoons water
  • 500ml double cream
  • 300ml condensed milk
  • 1 tablespoon lemon juice

Instructions

Click here to read more.

© Savvy Tokyo

©2021 GPlusMedia Inc.

8 Comments
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Looking at the ingredients, I'd rather just buy one in the shops. It's basically double cream and evaporated milk! I might as well just eat a tablespoon of lard.

1 ( +2 / -1 )

It doesn't look very good in the (fashionably highly overexposed) photo, but this sounds like it will be delicious from the ingredients. They are far higher quality than what gets put in commercial ice cream.

You can make very good strawberry ice cream in about five minutes with frozen strawberries, cream, and sugar. Just whack em in a food processor or an American-style powerful blender. Lemon juice is optional. This will be creamier and have a much stronger strawberry flavour than any commercial strawberry ice cream.

In Japan, commercial ice cream is ranked as racked ice

1 ( +1 / -0 )

Yeah. Good luck finding those ingredients.

0 ( +1 / -1 )

 It's basically double cream and evaporated milk! I might as well just eat a tablespoon of lard.

Whether you buy ice cream (not frozen yoghurt, gelato or ice milk) or whether you make it, the* **cream** is what makes it ice cream***. One of my favourites is Betterwith brand's Cream Ice Cream which is sourced from Jersey cows at a single Abbotsford dairy farm in British Columbia, Canada. Nothing artificial. No whipped air. No gums or preservatives. No chemicals masquerading as flavors. Simple full-fat custard made from cream, sugar and egg yolks.

Call it "lard" if you like. I call it sinfully delicious. It doesn't come with a warning, but it probably should.

0 ( +2 / -2 )

I call it sinfully delicious

And my heart and arteries say sinful!

3 ( +3 / -0 )

And my heart and arteries say sinful!

Sure. If it's daily fare it would be. An occasional indulgence won't cause harm, but it will deliver joy.

2 ( +2 / -0 )

can you replace the cream with greek yogurt?

0 ( +0 / -0 )

We used to go to a small mom-and-pop Japanese restaurant, whose customers were mostly local Japanese-Americans. One day, the co-owner brought over some green tea ice cream for dessert. Wow, was that good! Made locally by the Carnation company, it was a delight. Tried the ginger flavor, and that also was wonderful.

Am a fan of red bean in some things, but not too fond of red bean ice cream......at least not a fan of the ones that I have so far tasted.

0 ( +0 / -0 )

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