Apologies for the periods of silence lately, there’s just been so much on my mind and there has been a lot of new and exciting things happening in my life. Hopefully I’ll be able to get back to regular blogging soon.
The weather has been scorching hot lately. I love the sunshine and the good mood it puts me in.
The hot weather brings both good and bad though. The good is that it’s now mango season! Just a few weeks ago, I still remember mangoes being something ridiculous like $5-6 each, now I’ve seen $0.99 each and they taste so good. I bought a huge box of mangoes recently so you’ll probably see some mango recipes on the blog soon.
The bad is that Yuye gets hay fever. Terrible hay fever. Especially when he has to mow the grass. The long periods of sunshine makes the grass grow too fast that we can’t keep up with the mowing.
The only thing that I can think of in this weather is to eat ice cream. I still have a few ice creams left over, but my favourite is still green tea or Japanese matcha.
I sometimes think what my life would be like without having come across matcha (Japanese green tea), just like I can’t live without sashimi (raw fish). I love drinking matcha hot, I love it in ice cream form and I love it in desserts like cakes and biscuits. If there’s a choice, matcha is probably what I would go for no matter what the food is. It’s not just me either, I know many people who are just like me.
I’ve made my own green tea ice cream before using vanilla extract, egg yolks and cream like a regular ice cream, but recently I came across Nami’s simple and fantastic matcha ice cream recipe that uses hardly any ingredients but tastes just as good. It’ll surely satisfy any green tea craving.
Matcha (green tea) ice cream
Adapted from Just One Cookbook
Makes roughly 1 litre of ice cream
• 1.5 cups heavy cream
• 1.5 cups milk (or you can use 3 cups of half and half instead of cream and milk)
• 2/3 cup sugar
• 4 tbsp natural green tea (matcha) powder
• Pinch of salt
1. Whisk together the green tea powder, sugar, cream and milk in a medium saucepan.
2. Heat the mixture until boiling, keep whisking or stirring until the mixture foams and then take it off the heat.
3. Transfer the mixture to a large bowl, cool to room temperature before refrigerating until completely chilled.
4. Churn in an ice cream maker according to manufacturer’s instructions, this would usually take around 20 minutes to half hour.
5. Transfer to a freezer safe dish and freeze for at least 3 hours (covered) before consuming.
Note: Green tea ice cream goes very well with azuki (red bean paste) or with some almond biscuits. The amount of green tea powder and sugar can be adjusted to suit your taste, I like mine quite strong and less sweet so it may not suit everyone.
Question time: Are you a matcha lover like me? What’s your favourite matcha dessert?