As it gets warmer, we start thinking about something cold… One thing everyone seem to love is green tea ice cream!
Just like California rolls, it’s invented in the kitchen of a Japanese restaurant in the US, and imported back to Japan. The first taste of this for me was in the US. I loved it, even though I wasn’t a big fan of matcha (green tea powder) because its bitterness… When mixed with sweet richness of ice cream, the freshness of matcha shines and creates a really nice harmony, without any trace of bitterness. Ingenious invention!
The challenge is, a good green tea ice cream is hard to find. Maybe at a Japanese restaurant, but wouldn’t you want to eat it at home too? Maybe after non-Japanese dinner?
Did you know you can make ice cream in the food processor at home, without an ice cream maker, nor the painful effort of digging up that partially frozen ice cream every hour for 10 times? It’s super easy and tasty – and cheaper too!
All you need to do is to swirl cream, eggs, and sugar first in your food processor. When it’s partially frozen, swirl it again, and freeze it. That’s it.
The beauty of making ice cream at home is that you can control what goes in to the ice cream, not just the quality but also change the amount of sugar and flavorings to suit your taste. You can also control the quantity, so that you can always eat freshly made ice cream. It helps with your portion control too! No more half gallon container of ice cream that takes up half of the freezer for several months with lots of ice crystals inside.
So here is fast and fabulous food processor ice cream recipe. You can also experiment with vanilla, chocolate, etc.
- 3 egg yolks
- 3-4 TBS sugar
- 2 TBS green tea powder (Matcha), mixed with a little bit of water to form smooth paste. For the best results, use easy mix kind, you can add the powder directly into the cream without any water. Do not substitute with regular green tea or powdered green tea for this. It’s a lot weaker, it won’t work in ice cream.
- 1 1/4 c heavy cream (chilled, but not whipped)
- Combine first 3 ingredients and swirl it in food processor for 4-5 seconds.
- Add cold heavy cream, and swirl it again for another 4-5 seconds.
- Put it in a shallow metal pan (freezes faster), and freeze it about 3 hours until almost frozen.
- Put the ice cream back in the food processor and process it again until it’s creamy and consistency of soft ice cream.
- Put it back in the metal pan and freeze. When it’s frozen, this delicious ice cream is ready to eat!
Try it this Saturday… If you start in the morning, it should be ready to eat by the afternoon.
You can certainly impress your family and friends with this green tea ice cream!