Saturday, December 31, 2011

Matcha Ice Cream with Shiratama and Adzuki Beans

Months before I bought this little ice cream machine, and made a cookies and cream ice cream for my son. It did turn out really good and I'm very satisfied with the creamy texture. But ever since I haven't made any ice cream :P

Craving for Matcha (Green Tea) Ice Cream, I did blog hopping to a friend's blog and wanna make this ice cream like she had.

I already got matcha powder then I only have to buy the red bean paste and glutinous rice flour.

Matcha Ice Cream & Shiratama
Matcha Ice Cream

The recipe was adapted from the perfect scoop by david lebovitz

1 cup milk

150g sugar -I used only 120 gr

500 ml whipping cream

pinch of salt -I used sea salt

6 large egg yolks -I used only 4 (because that's the only egg's left at the time I made)

4 tsps macha powder -added more to give a very 'matcha' taste

Directions :

1. Warm the milk, sugar & salt in a medium saucepan.

2. Pour cream into a large bowl & whisk together with macha powder. set a strainer on top.

3. In another bowl, whisk together egg yolks and slowly pour in the warmed milk mixture while whisking constantly. put the mixture back to the saucepan.

4. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until mixture thickens and coat the back of a spoon, or about 85C.

5. Pour custard thru' the strainer into the cream, then whisk vigorously until custard is frothy to dissolve the macha powder. stir until cool over an ice bath.

6. Chill the mixture thoroughly then churn in an ice cream maker according to manufacturer's instructions then freeze until firm. Alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.

Adzuki beans

To make the Shiratama: simply mix the glutinous flour with water, combine until it formed a dough (it should not stick to your fingers). Divide the dough into 2 portions, mixed the other 1 with matcha powder. Bring a pot of water to boil, form the dough into balls and cook them in the boiling water. When they float it means that they're cooked already.

Enjoy :)

Tiramisu Baileys

Forgive me my blog, I have neglected you for such a long time :P

Before we end this year 2011, I made a promise to myself to write one or two post. So here it is.

My friend brought me a bottle of Mint Baileys when she came back from Egypt. In returns, I promised her to make something from it. Since it's her birthday, I'm thinking of making her a Baileys Tiramisu for a birthday dessert.
Tiramisu Baileys

I took the recipe from my friend's blog which was adapted from Donna Hay's Book.
The ingredients was simple and it's so easy to make.
I'm using a single square plastic glass, so it'll be easy to consume.


1/2 cup strong espresso coffee -I used Excelso black coffee

1/2 cup coffee liqueur -I used Baileys Mint

16 sponge fingers -cut and arrange to fit the glass

cocoa powder for dusting


250 gr mascarpone cheese -I used Yummy Mascarpone Cheese

1 1/2 cup single cream

3 tbsp icing sugar, sifted

Directions :

1. To make filling: whisk mascarpone cheese a bit set a side. Whisk cream & icing sugar together and until light & creamy, then add mascarpone cheese.

2. Combine the coffee & liquor. Quickly dip both sides of the sponge finger halves in the coffee mixture and arrange them on the bottom of glasses.

3. Pour half the filling on top of it. Dip the remaining sponge fingers and place on top of the cream layer. Spoon over remaining filling and dust heavily with cocoa powder before serving. refrigerate until required.

Tiramisu Baileys

I soaked the bottom sponge with lots of liquor on it, and the upper side with a bit lighter taste on liquor (more on the coffee taste). This will give you a dimension while you're eating the Tiramisu. You'll get more liquor sensation when you eat the bottom part.

Tiramisu Baileys

I'm so Glad that my friend like the Tiramisu :D