A long long time ago, around the 12th century, a Zen monk by the name fo Elias got seeds from his trip to China. He thought that these seeds were all the rage, as he thought that he was the first to have discovered them. Much to his dismay, back in the 8-9th century, Buddhist monks had already got these seeds but had decided to compress them in cakes and bricks. The thought of having to power these seeds had not occurred to them until the next century.
As the powdered form of these seeds was being used in Chen monasteries – for healing purposes. Now, in 1191, Elias told his followers to consume these seeds regularly to maintain good health. One of his followers, Myoe, decided to begin cultivating these seeds in his temple precincts. Myoe noticed that the soil and the morning dew gave these seeds the best taste when powdered. This is how the powdered form of tea seeds began to be consumed.
Clearly, this brings us to our next step. How do we incorporate this into an ice-cream recipe? It’s not that difficult really. Let’s list down 20 insanely beautiful Matcha ice-cream recipes.
20 Insanely Beautiful Matcha Ice-Cream Recipes
Be honest, there is only one way to make ice-cream. But that doesn’t lead to all ice-cream parlors serving ice-cream, in the same way, does it?
That’s because, in the culinary world, you have many variations to making a particular dish.
So, let’s do it this way, we’ll list down the primary way to make a Matcha ice-cream and give you 20 variations of it as well.
Matcha Ice-Cream Recipe
The ingredients that you will require are as follows:
1 tbsp of Matcha green tea powder.
3 tbsp of hot water.
3/4th cup of whole milk.
2 eggs yolks.
3/4th cup of heavy whipped cream.
Take a small bowl, and add the hot water. Add the Matcha green tea powder as well and mix till there are no lumps. Set aside, to rest.
Take a saucepan and separate the egg yolk from the egg white. Begin to whisk the egg yolks lightly. Do not heat the saucepan just yet.
Add sugar to egg yolk mixture and mix it till the mixture has no lumps and is evened out.
Gradually add milk to the mixture and mix well.
Switch on the heat and place the pan on top. Make sure that the heat is low and stir the mixture constantly until it has thickened. Once the mixture has thickened, take it off the heat and place it aside.
Soak the bottom of the pan in ice water, to help cool the mixture.
Add the Matcha powder and water mixture to the egg mixture in the pan. Keep the bottom of the pan in the ice water.
Whip the heavy cream until it is slightly thick and airy. Add the whipped cream into the saucepan. Mix it well with all the other ingredients until you get a perfectly blended mixture.
Make sure that the mixture doesn’t have any lumps and is smooth. Pour the mixture into an ice-cream maker and keep it in the freezer for about 8 hours.
Wasn’t it quite simple? Now, let’s try and see at least 20 variations of this recipe.
For those following a Vegan diet, here’s Vegan Matcha Ice Cream