My first attempts at green tea ice cream were disappointingly tangy-bitter.
Then I met Chef Susan Sbicca – a gifted chef (California Chef of the Year in 2006) who’d gone raw. I told her about my woes green tea ice cream and she explained that the green tea has tannins that will give it an unpleasant twang (my layman’s version of her explanation). If the green tea matcha is soaked briefly, about 15-30 minutes before being incorporated into the ice cream batter, then the twanginess would be removed. She made me promise to keep that a secret – but too many people were asking for the process. So help me stay in Susan’s good graces by going to her website (www.MilliesGelato.com) and ordering the best gelato on the face of the planet (and it’s raw and vegan too).
Now on to the making the ice cream…
So after prepping your green tea matcha and soaking your cashews (especially if you don’t have a high-powered blender) then just follow any ice cream recipe you like, or follow your instincts. Here’s an excerpt from my book, The Raw Kitchen Magician, on making ice cream and being creative with it.
Go to the Living Raw Art Gallery for more information on making ice cream. Click the link below, then search for “Ice Cream.” Play and have fun. The best thing about testing out your creative genius on ice cream is that any mishaps are short and sweet.