Billy Law serves up a subtle green tea delight with this creamy matcha ice cream
“I fell in love with matcha ice cream when I went to Japan. it is not as rich as other ice creams, but the subtle green tea flavour is refreshing — perfect for summer days.
Green tea is chock full of antioxidants, so surely this is good for you … isn’t it?”
• 375ml thickened cream
• 375ml full-cream milk
• 115g caster sugar
• 2 tablespoons matcha powder
1 Whip the cream in a large bowl until soft peaks form, then set aside.
2 Put the milk, sugar and matcha powder into a food processor and process until well combined and the sugar has dissolved. Strain the mixture through a fine sieve into the whipped cream.
3 Fold the cream gently into the mixture, then cover and refrigerate for at least 2 hours, or overnight.
4 Churn the mixture in an ice-cream maker according to the manufacturer’s directions. It will take 15–20 minutes for the ice cream to set.
5 Serve immediately, or transfer to a container and store in the freezer for a firmer texture.
Matcha Ice Cream Recipe courtesy of Billy Law, extracted from Have You Eaten. Photography @ Billy Law © Hardie Grant.