This is a great, refreshing green tea ice cream with bits of shredded toasted coconut and a hint of coconut milk. For those of you who are not fans of green tea because of it earthy flavor, the coconut milk in this recipe tones down the earthy flavor and sweetens the ice cream up a notch. The little pieces of toasted coconut will give your mouth something to chew on once the ice cream has melted on your tongue.
I also made some green tea mochi. You can serve this on the side or right on top of the ice cream. It adds a little sweetness from the sticky rice and just a bit of green for color...in celebration of St. Patrick's Day.
Green Tea and Toasted Coconut Ice Cream Recipe:
1 ½ cups of heavy cream
½ cup of coconut milk
½ cup of whole milk
6 tsp of matcha (sweet green tea)
½ cup of sugar
Pinch of salt
3 egg yolks
Mochi Recipe:
Adapted from Asian Dumplings Tips by Andrea Nguyen
2 1/4 cups of Blue Star brand Mochiko Sweet Rice flour (made by Koda Farms)
3/4 cup sugar
2 1/4 cups water
Tapioca or potato starch
2 tsp of matcha (sweet green tea)
Mix the sweet rice flour, sugar, water and matcha together. Pour 1/3 of the mochi mix into a microwave-safe bowl, cover with plastic wrap and microwave for 1 minute. Stir and then microwave for 1 more minute.
Place hot mochi on a cutting board with plenty of tapioca starch on the bottom and top. Roll flat and cut into small pieces.
I've heard Green Tea Ice Cream goes well with a Guinness too!
I hope you enjoy your St Patty's Day!
Cheers!
Bao
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