At some point before or around college, I developed an interest in matcha, or mo cha (抹茶), when I was in high school and college, and would make desserts for fancy occasions with the prized $6/1 oz matcha canister that I would get from Mitsuwa. When my sister got married in 2009, one of the cake tiers that I made for her was a lovely green tea chiffon cake with passion fruit mousse. When I was in college, I experimented with that same chiffon cake with a pomegranate mousse for Christmas- green and red! Boy, was I ambitious then 😉
Nowadays, I don’t dream about matcha as much as I did before, but I did see a great deal on matcha at Mitsuwa when we went to get ramen. I’ll bet that no ‘Asian’ food blog is complete without at least one matcha item in it, so here is matcha in one of its simplest forms (besides just drinking it)- ice cream!
I looked and looked to see if I could find any information about ingredients used in this old school brand of green tea ice cream that I remember seeing in California grocery stores, but no luck..There was a picture of a snowy mountain on the container, with dark bluish and white accents for the snow? Maybe even light pink/coral background. I think it was some brand name that sounded rather Japanese, and I remember it was very bitter, and that at first I didn’t like it that much. Once I actually got over the bitterness and tasted it for its tea-ness, I enjoyed it. Sadly, I have no idea if that brand exists anymore, and have no recollection of the name. Please leave a comment if you can shed some light on this long lost ice cream brand!
Anyway, all this to say that nowadays, sometimes I am disappointed in green tea ice creams because I expect a kick of strong matcha, and it’s not..I set out to make a very strong
Disclaimer: This ice cream is very matcha-y, but does not like to form into an ice cream scoop very well. It is much easier to get thick shavings of. However…if you like hard or chewy ice creams, this one is totally for you!