

Green tea and vanilla ice cream
Ingredients
- 3 tablespoons Japanese green tea powder (matcha)
- ⅓ cup skim milk
- Custard mix
- 1½ cups skim milk
- 1 teaspoon vanilla paste
- 2 tablespoons custard powder
- 3 tablespoons sugar
- ½ cup reduced-fat Greek yoghurt or low-fat plain yoghurt
- fresh mint sprigs, to serve
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Instructions
- Mix the green tea with 1/3 cup trim milk. Set aside.
- Make the custard by heating 11/4 cups milk and the vanilla paste in a pan. Mix remaining milk with custard powder and sugar to make a paste.
- Pour the hot milk over the custard paste and return to the pan and cook, stirring until thickened. Leave to cool completely.
- Mix the cooled custard with the yoghurt and green tea. Pour into a freezer-proof container and freeze for 11/2 hours. Remove and mix the frozen parts with the non-frozen parts.
- Return to the freezer and freeze until soft frozen. Alternatively pour into an ice cream maker and process. Pour into a freezer-proof container and freeze until soft frozen.
- Serve with fresh mint sprigs.
Variations
Make it gluten free: Check custard powder is gluten free.
HFG tip
Find matcha in the Japanese section of Asian supermarkets.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 89 cal
-
Kilojoules 370 kJ
-
Protein 5 g
-
Total fat 1 g
-
Saturated fat 1 g
-
Carbohydrates 15 g
-
Sugar 11 g
-
Dietary fibre 0 g
-
Sodium 60 mg
-
Calcium 140 mg
-
Iron 0.00 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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