1/2 cup sun-dried tomato, drained and chopped
3 cups fresh basil leaves (loosely packed)
3 -4 cloves fresh garlic
1/2 cup fresh grated parmesan cheese or 1/2 cup romano cheese
1/2 cup pine nuts or 1/2 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
black pepper
Method:
1. In a food processor or blender, blend the tomatoes, basil and garlic.
2. Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
4. Store in the fridge, or separate evenly in ice cube tray and freeze.
Saw this recipe on internet, liking the idea very much plus this will give me a good opportunity to test out my ice cream maker.
Final result is good, though I personally prefer to have stronger green tea flavour, so I think I will increase the quantity of matcha powder next time round (double the quantity too!). 🙂
Ingredients: (kitchen aid measure quantity)
3/4 cup milk (1.5 cups)
2 egg yolks (4 yolks)
5 Tbsp sugar (10 tbsp)
3/4 cup double cream (1.5 cups)
1 Tbsp matcha green tea powder – increase to 1.5 tbsp (3 tbsp)
3 Tbsp hot water (6 tbsp)
Method:
1. Mix hot water and green tea powder together in a bowl and set aside.
2. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and
Green tea ice cream
heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat, cool the mixture.
3. Add green tea and double cream in the cooled egg mixture and mix well.
4. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.
