My love affair with all things Japanese extends to matcha ice cream... of course. When we were in Japan... where ever we were in Japan... my youngest son Joey and I would make it our mission to scout out the nearest matcha ice cream vendor. At night on the stroll back to "our place" after a day of adventure, we would stop and get a scoop (or two). He would talk at me while we walked along, discussing the big issues such as how this matcha ice cream compared to the matcha ice cream we had in the last town/city. He would study the flavour and texture and give me his assessment. He is my ice cream buddy and my partner in crime.
Matcha Ice Cream
adapted from here
Makes half a litre
1 cup full cream milk
1 cup thickened cream
1/2 cup caster sugar
Fat pinch of fine sea salt
3 heaping tablespoons matcha powder (Japanese green tea powder)
Pour the milk, cream, sugar and salt into a medium saucepan and bring to just simmering. Add the matcha powder, whisking until smooth. When hot but not boiling, remove from the heat, pour it into a bowl and leave to cool. Once cool, cover with plastic wrap and chill in the fridge until cold.
Transfer to an ice cream machine and churn according to manufacturers instructions. It took about 20 minutes in mine. Serve soft straight from the machine or transfer to a container and freeze to firm up.