July is National Ice Cream Month so with the help of Chef Maryna of Local Catering we used some of our new Matcha Green Tea to make Green Tea Ice Cream. We are still working on packaging for bulk sales, so our Matcha is only available in drinks at our shops. But there are many culinary options Maryna and I will be exploring with Matcha Green Tea and ice cream seemed like a good place to start.
Once you discover the wonderful world of home-made ice cream your life as you once knew it will change forever. Since starting Local Catering, an extension of Local Tea Company, Chef Maryna’s culinary world has continued to expand. I have introduced her to our menu of teas, and the magic of camellia sinensis. Maryna grew up in South Africa, so she has leaned towards our selection of Rooibos. She is exploring ways integrate tea into her dishes and ice cream sounded like a great place to start.
Here is the recipe we followed for Matcha Green Tea ice cream.
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
¼ tsp salt
2 Tbs Matcha tea powder
6 Egg yolks
- Separate the egg yolk from whites in a large bowl. Add sugar and Matcha, then whisk until incorporated.
- Heat cream and milk in a saucepan until it comes to a boil.
- Remove milk from heat then slowly add 1 cup of hot milk mixture to the sugar-egg mix, whisking vigorously to prevent eggs from curdling.
- Add mix back into the saucepan with the rest of the milk and whisk to combine.
- On low heat (do not boil or it will cook the eggs and you will end up with Macha scrambled eggs!) continue stirring until the temperature reach 170 degrees.
- Pour mixture into a clean bowl and let it cool on an ice bath in the refrigerator until completely cold (about 30 minutes).
- Follow your ice cream machine directions and spin ice cream for about 20 minutes.
Pour into a container and freeze until set (about an hour). Scoop and…..yum!
So what makes Matcha so special? The vibrant, emerald green color of the powder is attributed to some very careful cultivation. The Gyokuro Japanese tea plant variety is shaded by bamboo mats several weeks prior to plucking forcing the tea bush to produce more chlorophyll creating a supple, rich green leaf. The youngest, tender shoots are then hand plucked, steamed and dried. All stems and veins are removed before the leaves are stone ground into a fine powder.
There is no tea that is as celebrated or as famous as Matcha. The tea first appeared in Japanese tea manuals sometime during the 12th century, making it one of the country’s most ancient varieties and used in the Japanese tea ceremony for centuries. It was believed tea was a gift of the heavens and held great restorative and spiritual power on earth. The development of the tea ceremony or Chanoyu began as a way for people to show reverence to this power and was practiced by the Buddhist monks who drank the tea for meditative properties during long religious ceremonies. See blog post on Chanoyu – Japanese Tea Ceremony.
Drinking this greenest of green teas, or enjoying Matcha Green Tea ice cream, you are consuming the whole leaf and will drink 100% of the polyphenol nutrients contained in tea leaves. This gives Matcha the label of healthiest natural beverage in the world today. Along with the nutrients you will receive a good dose of energy for wakefulness combined with lots of amino acids for relaxation. A truly great combination of ingredients which we can all benefit from today.
Visit our Siesta Key shop or the cafe at Marie Selby Botanical Gardens for a Matcha Latte, also excellent with soy milk and a bit of honey. Or celebrate the summer by making some Matcha Green Tea ice cream at home.
Tags: asian cultural festival, Chanoyu, chef maryna, downtown sarasota farmers market, Green Tea, Green Tea ice cream, Gyokuro, ice Cream, Japanese Tea Ceremony, Japanese tea plant, local catering, local coffee + tea, Matcha, Matcha Green Tea, rooibos, sarasota, Selby Gardens, Siesta Key, Siesta Key Village, sip locally, tea ceremony, Tea Lady, tea party, tea pot, tealady