Piggy Josh brought back two small cans of Japanese green tea from Singapore when he came back for his short break 2 months and that was enough to induce me to make these mouth watering delectable fragrant ice cream :) love anything matcha. To make it even more healthy, I used low fat milk in placeof double cream . Love the taste and fragrance of green tea and you won't believe it , 3 scoops was not enough for me. Gluttony... right ? * wink . Check out the recipe :)
I like homemade ice cream as it gives us a wider range of choices and we get to control the sweetness too. Matcha is my number one favorite flavor, second is mango and third is anything berries :) Cranberries top all berries LOL! With the ice maker , it has made making ice cream much easier .
Homemade Matcha Yoghurt Ice Cream
300ml Greek yoghurt
300ml low fat milk mixed with 3 tbsp of matcha powder
85 g caster sugar
4 egg yolks
Mix together in a heavy -based saucepan, Greek yoghurt, low fat milk plus 3 tbsp of matcha powder , sugar till well blended. Strain the mixture . Simmer the mixture over low heat for 4 -5 minutes. Remove from heat and let cool before adding in the beaten yolks. Continue to cook over low heat , keep stirring all the time until the mixture thickens enough to coat the back of the wooden spoon. Remove from heat and let it cool before putting the custard into the fridge to cool. Best to leave it overnight before you churn the custard mixture into the ice cream machine. If using the ice cream machine , make sure you freeze the ice cream bowl for more than 24 hours before using.
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