Matcha vanilla ice cream

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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1. Mix the green tea with 1/3 cup trim milk. Set aside.
2. 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.
3. Pour the hot milk over the custard paste and return to the pan and cook, stirring until thickened. Leave to cool completely.
4. 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.
5. 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.
6. 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

Total fat 1 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Feb 2016

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