Matcha is a special type of Japanese green tea that strengthens and invigorates. The tea, whose leaves are ground into a vivid green powder, contains a lot of vitamin C and five times more caffeine than coffee. When preparing matcha tea, we consume the whole leaves, and not just the leaf extract, and thus also a much larger amount of antioxidants.
Ingridients:
- 2 tablespoons matcha green tea powder
- 100g of brown sugar
- 3 egg yolks
- 200 ml of milk
- 5 tablespoons of water
- 500 ml of sweet cream
Preparation:
Mix matcha tea and two tablespoons of sugar in a small bowl. In another bowl, beat the egg yolks and the remaining sugar until foamy with an electric mixer. Slowly heat the milk over low heat and make sure it does not boil. Just before boiling, set aside the shrimp and pour a few spoonfuls of hot milk into a bowl where you have mixed green tea and sugar. Mix everything thoroughly to form a smooth paste. Mix the resulting paste into the remaining hot milk in the saucepan. Stir the foamy egg yolks into the milk. Place the shrimp with the mixture back on the stove and cook slowly over low heat until the mixture thickens. Again, make sure that the mixture does not boil, set it aside just before boiling and let it cool.
READ MORE: Homemade ice creams - a tasty and healthy alternative
Partially whip the sweet cream in a bowl and mix it into the cooled mixture. Pour the resulting delicious mixture into any container for storing ice cream (you can also use it in candle molds) and place it in the freezer. After 30-45 minutes, the mass freezes at the edges of the container. Then take the container out of the freezer, stir to break up the frozen parts, and put it back in the cold. We repeat the process a few more times, as this is the only way to achieve the creamy structure of our delicious matcha ice cream. It is important to get as much air into the mass as possible, otherwise crystals will form in it. When the ice cream gets the right texture, it is served and enjoyed.
