I can call matcha fit dry belly ice cream? But no, right people! None of these clickbaits that plague the interwebs. Ice cream will never be fit, at least not mine. Even if you have matcha! This is if we are talking about the same dessert.
In other words, that beautiful emulsified mixture of fat, liquids and air. And as much as I love frozen bananas whipped with yogurt: it’s not ice cream. Combined? SorryNotSorry.
Matcha is a type of Green Tea finely ground. Handling and processing is different from the more common green tea. And you literally consume the leaves of the plant (Camellia sinensis). In addition to the bright green color it usually has.
I’ve always liked the ingredient, the green bush flavor (great description, huh?) I really like, along with the slight bitterness present. And yes, I know what you’re thinking: “But of course you like it, right?” This “right” is a reference to my descendants, but spoiler alert: I only found favor with him after I grew up and through my own search.
It is a product with high added value, as the work involved is greater. Not to mention that it is imported, the best brands are Japanese. Be suspicious if you find it too cheap. Take a look at the list of ingredients, if there are any other ingredients besides rosemary leaves. Camellia sinensis It’s not matcha.
The ice cream recipe is one that doesn’t require an ice cream maker, but if you have one you can use it. Easy easy. Just mix and wait for it to freeze! Oh yes. You need to like matcha, its flavor is very present! And it’s not sweet because of the yogurt and the delicate bitterness of the tea.
Matcha Ice Cream Without an Ice Cream Maker
Makes: 700 mL
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix yogurt, condensed milk and matcha. Mix well, set aside.
- Beat the cream to soft peaks.
- Transfer about 1/3 of the whipped cream over the matcha mixture and mix well.
- Return everything to the rest of the whipped cream and mix to combine well.
- Taste it. If necessary, adjust the amount of matcha to your taste.
- Transfer to a container with a lid and place in the freezer for at least 6 hours.
- Matcha: quantity may vary depending on the quality and brand of the ingredient. I recommend adding it little by little and tasting it. Remembering that in cold desserts, such as ice cream, the final flavor after freezing will be milder. All matcha is green tea, but not all green tea is matcha.
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