A few weeks ago I received a lovely Matcha Tea package from The Blue House, a teahouse in Beirut that offers an exclusive world of rare and authentic premium artisnal tea handpicked by award winning master blenders. And because I received an ice cream machine from my friends last month for my birthday, I decided to make a Matcha Tea & Coconut Ice Cream.
Before I share the recipe, for those of you who are not familiar with Matcha Tea, let me give you a brief background and history about it. Match Tea is finely ground powder of green tea. It is celebrated in farming and processing for two reasons: The green tea plants for matcha are grown in the shade for about three weeks before harvest, and the stems and veins are removed in processing.
The powdered form of tea was established in China by the Tang Dynasty (618–907), the preparation and consumption of powdered tea became a ritual in China by the Zen Buddhists whom in 1191 introduced the powdered form of tea to Japan, where it became highly appreciated by others in the upper class of society during the 14th through 16th centuries.
Today, extensive research has shown that Matcha Tea burns fat, fights cancer, increases concentration and boosts energy. It is used in lattes, with noodles, ice cream and Japanese confectionery called wagashi.
Preparation time: 15 minutes plus churning of the ice cream & freezing time
Cooking time: 20 minutes
Makes: 1.5 kg
Ingredients
,- 800 ml coconut milk
- 225g caster sugar
- 4 tbsp matcha tea
- 4 tbsp clear honey
- Juice of 2 lemons
Method
,- In a sauce pot over medium heat, place all the ingredients and to a boil while stirring constantly. Allow the mixture to simmer for about 5 – 7 minutes. Remove from heat and leave to cool at room temperature.
- Pour the mixture into your ice cream machine and churn the mixture as per the instructions of your machine.
- Pour the ice cream into an airtight container and place in the freezer for about 3 hours before serving.
- Scoop the ice cream into bowls or on ice cream cones and sprinkle with the optional desiccated coconut.
Our weekly installment of Keys to My Kitchen, a blog featuring delicious recipes, fun stories, and simple ideas from Lara Ariss. View previous posts here .