I love green tea ice cream but have never found one which would give me the ultimate “feel”…not until a friend brought us to this jap restaurant in Sydney. It was in my mind the most ideal way to serve green tea ice cream – vanilla ice cream topped with green tea sauce and a dollop of red bean paste. Prior to this, all the green tea ice cream I’ve had somehow or other would have a sort of icy feel to it. Call me picky, but ice CREAM should be creamy. If it’s icy, it might as well be called green tea sorbet or granita. Green tea ice cream serve the way it was served in Sydney was the best because the blend of sweet vanilla ice cream with the bittersweet taste of green tea sauce was PERFECT! Creamy, sweet but yet retains the bitter sweet taste of green tea.
When I successfully made my vanilla ice cream, I decided to make a bottle of green tea sauce to top it. I told CY it was the best way to have green tea ice cream but he was really apprehensive and thought I might have been a bit too arrogant in promoting my own food. After he tried it, he had nothing but praises – he couldn’t help but agree it was the best green tea ice cream he’s ever had.
- Green tea powder
- Caster sugar
- Double cream
- Vanilla ice cream
- Red bean paste
- Mix all ingredients together in a saucepan and bring to a simmer. Allow it to thicken. Adjust the taste according to your own preference.
- Top it on vanilla ice cream and serve with a dollop of red bean paste.