The dessert for Thursday night’s dinner to accompany the Thai Curry Chicken Pineapple Fried Rice and Edamame with Shitake. Yes I am aware that Matcha powder is a Japanese ingredient, but I wanted to try out both of these dishes and knew that my friends would enjoy it even if they are two different Asian cuisines. It worked really well as a palette cleanser and my friends wanted more ice cream even after we indulged – definitely a keeper.
I found the recipe on Just One Cookbook and it was extremely simple. I will be going back to this blog for Japanese Cuisine, thought I would start out easy and move up in levels of difficulty.
You can find Matcha (Maccha) powder at most Asian Grocery Stores. Ask if you are not sure – but it should be over by the other tea products.
2 cups half-and half (one part milk, one part cream)
1/2 cup sugar
3 tbsp100% Green Tea Matcha Powder
Pinch of Salt
Freeze ice cream bowl for at least 15 hours (or the recommended time according to your manufa
- In a medium sauce pan, whisk together the half and half, green tea powder, sugar, and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat.