Recipe for Tasty Uji matcha Ice cream

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You can trust a Japanese company to do proper matcha ice cream, not that weak-ass Haagen Dazs crap. In the past, matcha was used for pharmaceutical purposes Our original brand, "Uji Matcha", uses matcha made by Kougakuen-Seicha, which holds the largest market share in Uji Matcha, and we can therefore. We are the way of tea—the way to the source and providing tea for every occasion.

You need Uji matcha.
Use icing sugar.
Prepare lemon zest.
Use brandy.
You need to prepare vanilla essence.
Prepare golden syrup.
You need to prepare honey.
Provide double cream.
Prepare hole milk.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Prepare big bowl. At first mix Uji matcha and icing sugar well, then add brandy, vanilla essence, lemon zest, honey & golden syrup into the bowl, then mix them well..
Add milk and double cream, then mix well..
Put mixture into ice-cream maker. Set for 45-60mins. After finish, keep it in a freezer over night..

Matcha is a fine powder made by grinding shade-grown Gyokuro tea leaves. Then add more water and stir to produce a dark green liquor with bright foam. So when I saw the recipe for matcha ice cream at my friend Nami's beautiful site Just One Cookbook, I thought that was going to be the perfect way to try matcha! Finding matcha was not as easy as I thought… you can find it online but not many stores sell it here in Sydney. Ceremonial matcha is the highest quality green tea powder available.

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