To celebrate warm weather, I use matcha to make creamy frozen yoghurt!
Summer is coming to Sydney, we all feel it in the air. The weekend weather has been gorgeous. It feels like winter has totally gone, and summer has rushed in early. Just beautiful and there is nothing to complain about.
Such weather is a perfect excuse to test out my newly purchase – an ice-cream maker. I owned one in the past, but it didn´t survive long after a few batches of sorbet. I hope the new Cuisine Art can withstand my (potentially extensive) usage.
What are your favorite ice-cream flavours? Being a chocoholic and coffee addict, I actually don´t really like these two flavours being served cold. I adore fruity ice-cream, and some Asian flavours like pandan, coconut, sesame and naturally enough, durian.
Truth to my taste, my first batch of ice-cream includes green tea (matcha) as flavouring ingredient. Ever since my green tea cupcakes, I have not used them much in cooking. (I used them for this purpose, if you ask!).
Anyway, there are quite a few matcha ice-cream out there, but I want something refreshing yet creamy, so this recipe comes handy. I change the recipe around quite a bit though. First off, the amount of matcha is almost doubled in mine. I also add in some cream together with the yoghurt to make it creamier. The result? Totally refreshing and delicious frozen yoghurt. Actually, the texture is so smooth and creamy, it´s almost like ice-cream.
I am sending this frozen treat to Weekend Herb Blogging. The ingredient featured is matcha. Out host for this week is Prof. Kitty from The Cabinet of Prof. Kitty. Please head to her blog for the roung up!
3C whole-milk organic yoghurt
1.5 tbp matha powder
1 scant cup sugar
Tiny drop of green coloring (optional)
Make sure your mixing bowl is cold. Put all ingredients together in the mixing bowl.
Using a hand mixer, whip until sugar is dissolved, around 3-4 mins. Then, proceed according to your ice-cream maker manual.