A little story for you today… I used to live in Japan. For 2.5 years. My daughter was born on the island of Okinawa at the Naval Hospital there. We lived there because my hubby was in the military and he was stationed there. While living on the lovely island, we found a certain love of several of the Japanese treats and foods. I was elated when I recently found that my favorite Japanese curry sauce CoCo Ichibanya Curry: pork curry sauce is available on Amazon. When I received it this weekend, I looked at the packaging and it had been shipped from Okinawa. I cannot express how thrilled I was. Japanese curry was what my hubby used to eat EVERY Friday night. (I should mention that Japanese curry is much different from Indian curry, I’m not a big fan of Indian curry as my heart belongs to the Japanese style).
I made the curry for dinner last night after not having it for YEARS! As soon as I ripped the packing open I was in heaven. Literally. It was like I had instantly stepped into one of the CoCo Curry restaurants on Okinawa. It was perfect. The flavor, the smell, everything. I was as happy as a kid on Christmas. Seriously. (I will be posting a curry meal recipe within the next two weeks showcasing the curry).
After stuffing our faces full of curry, rice, and pork cutlets I mentioned to my hubby that all the meal was missing was some matcha ice cream. This green tea treat was found all over the island and one of my favorites could be found in their “Family Mart” connivence store that was Haagen Dazs brand.
After leaving the island years ago, I was missing the matcha ice cream. I was able to recreate a version pretty easily using matcha powder and my ice cream maker. Sidenote, I love my ice cream maker: Cuisinart Frozen Yogurt/Ice Cream Maker. You freeze the insert and then just pour your ice cream mixture into the insert and turn it on. No ice, no rock salt, no mess. Easy. The other benefit is your ingredient options are endless. Dietary preferences are easy to accommodate with your own ice cream maker.
I will mention, this is not an instant gratification type of dessert. If you are wanting to make this, you will need to plan a little ahead. Get the insert to the ice cream maker frozen (24 hours), and get the matcha mixture heated and cooled before putting it into your insert.
Matcha (Green Tea) Ice Cream
2 cups Half & Half or 1 cup milk + 1 cup heavy whipping cream
1/2 cup sugar
3-5 T. Matcha (Green Tea) Powder (start on the small end and work your way up)
1. Freeze your ice cream insert for 24 hours, making sure it’s solidly frozen before starting. (If you can hear water, your freezer might not be cold enough/full enough to freeze in the 24 hours. Freeze until you can’t hear the water moving in the insert).
2. In a medium saucepan, whisk together milk, matcha powder, sugar, and salt. Heat the mixture over medium heat, stirring frequently. Do not bring to a boil. You will heat and stir this until the matcha has completely dissolved in your milk. Remove from heat once it’s well blended. (Allow a tiny amount to cool and taste test it to see if you are ok with the amount of matcha and sugar. If you need more of either sugar or matcha, add it now and taste again. Making sure it’s well blended.)
3. Transfer to a bowl and allow to cool in your fridge, letting it to cool completely.
4. Pour match ice cream mixture into your ice cream ice cream maker and freeze the mixture into ice cream per your device’s instructions.
5. Allow to churn for 20-25 minutes until soft serve consistency. Either eat as a soft-serve or scoop out and place in a freezer-safe container. Allow to freeze for a couple hours to reach normal ice cream consistency.
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