Saturday, March 13, 2010

Matcha Ice Cream with Banana Tempura

This is my contribution to St. Patrick's Day. I figure something green would be good and I've come up with Matcha or green tea ice cream. I brought the Matcha powder all the way from Malaysia form a store that sells Japanese specialty. Boy were they expensuve but having churned my very first bath of Matcha ice cream, I knew they were worth it and you only use them sparingly. So a good 100g can last me sometime.


I don't like eating my ice cream plain. I always have to pair it with something. If you know me well enough, I hve many times raved about my love for cooked fruits. I've paired the Matcha ice cream with banana fritters. I've also used tempura flour to pair the Japanese themed ice cream. In terms of colour, presentation and taste, these are good to make and dress to kill.

Try it!


Eggless Matcha Ice Cream:

1/2 cup full cream milk
1-2 tbsp of Matcha powder, depending on how green and how string you want them to be
1/4 cup (use 1/3 cup if you're not making the banana tempura to pair with)
1/2 tsp vanilla bean paste
One small tub of thickened cream (I used 300ml tub)

Pour out all the cream into a chilled bowl and whip it with a chilled beater until it reaches soft, firm peak. Set it aside. Measure out 1/2 cup milk and pour it into the cream tub. Shake it well to combined the remaining cream. Pour out the milk into a tall beaker. Add in the Matcha powder, vanilla sugar and vanilla bean paste. Using an immersion blender, blend into submission until you obtain a uniform green mixture. Pour it over the cream and fold it gently to roughly combine.

Churn it in an ice cream maker according to manufacturer's instruction. Pour it into a container and freeze it until ready to use.



Banana Tempura:

4 medium sized bananas, peeled and split lengthwise
1 egg white
2-3 tbsp cold water
1/4 cup tempura flour
Canola oil

Beat the egg white with the water and slowly add in the tempura flour with a fork. Do not whisk it. Batter should remain thick but not lumpy. Heat up canola oil until it is hot enough. Dip the banana halves into the batter, one at each time, draining it well and fry until golden brown. Repeat until finish.


Garnish:

Good honey
Icing sugar

Squeeze honey on a serving plate decoratively. Arrange 2 warm banana halves on the honey. Top it off with a large scoop of Matcha ice cream. Dust liberally with sifted icing sugar and serve immediately.

Happy St. Patrick's Day to all of you. I'm getting way more busy and I might not update so often anymore but do check back once in a while, I might surprise you with a thing or two.

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