Matcha Ice Cream
Matcha Ice Cream for July, National Ice Cream Month. With the help of Chef Maryna of Local Catering, we used some of our new Matcha Green Tea to make Matcha Ice Cream. We are still working on bulk sales packaging, so our Matcha is only available in drinks at our shops. But there are many culinary options Maryna and I will be exploring Green Tea, and matcha ice cream seemed like a good place to start.
Home-Made Ice Cream
Once you discover the wonderful world of homemade matcha ice cream, your life as you once knew it would 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.
Chef Maryna grew up in South Africa, so she has leaned towards our selection of Rooibos. She explores ways to integrate tea into her dishes, and ice cream sounded like a great place to start.
Here is the recipe we followed for Matcha 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 curdling eggs.
- Add mixture back into the saucepan with the rest of the milk and whisk to combine.
- On low heat (do not boil or cook the eggs and you will end up with Macha scrambled eggs!) continue stirring until the temperature reaches 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 meticulous cultivation. The Gyokuro Japanese tea plant variety is shaded by bamboo mats several weeks before 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.
Matcha Green Tea
No tea 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 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. It 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 that 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 ice cream at home.