Japanese Green Tea Ice Cream
Didn’t think I was going to leave you hanging without dessert now did you?!?
This is green tea ice cream made with matcha (抹茶 or powdered green tea) and without egg yolks.
In terms of making this without egg yolks, you might think how can it possibly be as creamy and silky as one with egg yolks. Well…
The secret is in the picture below. Can you tell?
I’ve used it before in ice cream and it adds it’s own unique texture.
Depending on your ice cream eating experiences and degree of sensitivity to creamy textures… you may or may not be able to tell the difference.
It does make the ice cream healthier since there is less fat/cholesterol.
And that is what I liked about this recipe!
Look at that silky texture!!!
This ice cream still was able to provide all the flavor and sweetness that a traditional (with egg yolk) green tea ice cream has.
And needless to say, this ice cream did not last more than a few days.
(Yes, I’ve said it before and I’ll say it again. I eat that much ice cream. Just wait and see what other things I’ve been churning!!)
Hope you get a chance to experiment with this alternative way to make green tea ice cream.
Next time, I may try substituting the matcha powder with hojicha (roasted green tea leaves).
Hojicha is another popular ice cream flavor in Japan where it can be found as a soft serve, as ice cream, or even on shaved ice!
It’s much earthier and is special in it’s own way.
Just writing about it, makes me want to make it!
I’m such a bad influence on myself sometimes. Bad bad bad.
Maybe you can balance me out with some good good good and hold off making this ice cream for three days.
Be good for three days, then be bad for the next two and enjoy it. 😀
Here is a video demonstrating how to make this ice cream!
For those keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!