Picture this: crispy golden tempura surrounding creamy, cool green tea ice cream. It sounds crazy, right? But trust me, it's a flavor explosion that'll leave you wanting more! This isn’t your grandma’s ice cream, and that is exactly why its so awesome. This recipe is all about playing with textures, blending the unexpected, and the final product is a delicious reminder that culinary adventures are the best kind of adventures.
I stumbled upon this delightful recipe quite by accident. One of my friends, a self-proclaimed 'culinary alchemist,' shared it with me after her recent trip to Japan. She described it as a taste of heaven - and honestly, she wasn't exaggerating! I immediately knew I had to share this magical dessert with all of you.
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Ice cream maker
- Freezer-safe container
Green-Tea-Tempura-Ice-Cream
This unique dessert combines the creamy coolness of green tea ice cream with the delightful crunch of tempura batter. It's a flavor and texture adventure you won't want to miss!
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 5 minutes
Cook Time: 2 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's prep the ice cream: If you're not using store-bought green tea ice cream, make a batch ahead of time and let it freeze completely. This is crucial for the next step.
- Now, the exciting part - the tempura batter. In a mixing bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. This is where my friend's secret ingredient comes into play -- a pinch of sugar adds a magical touch!
- Gradually whisk in 3/4 cup of ice-cold water. The batter should be smooth but slightly thick—think pancake batter consistency, maybe even a bit thicker. It's important to avoid over mixing to ensure a nice, light tempura.
- Gently, I mean REALLY gently, roll small scoops of your frozen green tea ice cream in the tempura batter, ensuring each scoop is fully coated but not overly soggy. This might take a few attempts -- some practice makes perfect.
- Carefully, fry the battered ice cream scoops in hot oil (around 350°F or 175°C) for about 20-30 seconds, or until they're a beautiful, crispy golden brown. Don't overcrowd the pan! Fry in batches if needed.
- Use a slotted spoon to carefully remove the golden tempura ice cream scoops from the oil and place them on a wire rack to drain excess oil. Be careful not to burn yourself!
- Once all the ice cream scoops are fried, let them cool down slightly before serving. You can sprinkle some powdered sugar or a dusting of matcha for an extra visual appeal and a little more green tea flavor.
- Serve immediately and watch as your guests are amazed! They will be impressed with how delightful this simple yet inventive dessert is. Enjoy the compliments!
📝 Notes
- Ensure your ice cream is very cold before frying. For best results, freeze for at least 2 hrs before frying.
- Adjust the amount of water in the tempura batter if needed to achieve the right consistency.
- If the oil is too hot, the tempura will brown too quickly and the ice cream might melt; if the oil is too cool, the tempura will be soggy. Keep an eye on your oil temperature.
- Don't be afraid to get creative! Try adding different toppings, such as chocolate sauce, fruit, or nuts!
🍎 Nutrition
Calories: 350kcal
Protein: 4g
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Calcium: 50mg
