It’s really not ice cream season, however after saying that when is it NOT ice cream season?
I know that green tea ice cream was the “flavour of the month” a while back. Unfortunately, I never did get the chance to taste and see what it was all about. While I always have green tea in the house for its antioxidant benefits, I have never tried matcha green tea before, so I was curious to see what it was like. I got my chance recently when I was shopping at one of my favourite stores here in Canada (HomeSense).
This little can of Matcha Green Tea was sitting on a shelf as I waited in the purchase line and I instantly thought of ice cream, so the little green can found it’s way into my cart (very smart HomeSense to cleverly arrange gourmet items along the check-out isle!)
Don’t you love the bright chartreuse colour of the crushed green tea leaves?
First, I had to check out recipes on-line, because to be honest, I didn’t have a clue what to do with it. The photos of the green matcha ice cream didn’t look that inviting to me, so I tried to think what could compliment green tea, and also have a nice colour contrast in the photos. My freezer full of blackberries was the answer! Our yard produces gorgeous blackberries each summer and we enjoy them throughout the winter in smoothies and other baked goodies.
I thought the colour combination would be lovely.
Last summer I came across a recipe in a Donna Hay magazine for blackberry swirl yoghurt ice cream that was made without an ice cream maker or egg yolks. I was sceptical that it would have the right texture, but I made up a batch anyway. It was so creamy and fabulous, that I was tempted to devour the whole thing before the guys came home from work.
My recipe for the green tea ice cream is based on Donna Hay’s, and it is very easy to prepare and pop into the freezer. You just pour the liquid into two zip lock plastic bags, freeze for a couple of hours, then place the mixture in a food processor for two minutes before freezing again. It’s really that simple!
I made a couple of changes, such as reducing the three cups of whipping cream to two and replacing it with one cup milk. As well, I left out the vanilla but added three teaspoons of the matcha tea. After cooking the blackberries according to the recipe, I then strained out the seeds for a smoother texture.
The result was a nice surprise! The ice cream is fresh tasting, not bitter and a little unusual. The matcha is not overpowering and the blackberries add a little sweetness. I would definitely make it again!
This is the response I received from my husband (who had no idea what flavour I had made) when he saw the finished product, “Cool, you made seaweed ice cream!”
- 2 cups heavy cream
- 1 cup milk
- 1 cup plain Greek-style yogurt
- 1 cup confectioners sugar (icing sugar)
- 3 teaspoons matcha green tea powder
- 1½ cups frozen blackberries
- ½ cup icing sugar
- 1 tablespoon lemon juice
- Place the cream, milk, yogurt in a bowl and set aside. In a separate bowl blend the icing sugar and matcha powder together until well mixed. Add sugar mixture to the liquid and whisk until well blended.
- Divide the mixture between two zip-lock bags (I used medium size), pressing out any air and seal.
- Lay each bag on a baking tray and freeze for 2½ hours or until firm and just frozen.
- While the mixture is freezing, place the blackberries, icing sugar and lemon juice in a small saucepan over medium-high heat. Cook, stirring occasionally, for approximately 10 minutes or until syrupy. Strain the mixture to remove the seeds. Refrigerate until cold. The mixture will thicken.
- Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place one bag of the mixture in a food processor and process for 2-3 minutes or until smooth (2 minutes worked for me).
- Spoon into a 2 litre-capacity loaf tin, smoothing the mixture. Spoon over half of the chilled blackberry mixture and swirl through using a knife. Repeat with the remaining ice-cream mixture and blackberry mixture.
- Freeze for 2 hours or until firm.