(from Desserts and Cakes)
Serving Size: Portions
500 ml/ 17 fl oz carton good quality vanilla ice cream
15 ml/ 1 tbsp matcha
15 ml/ 1 tbsp lukewarm water from the kettle
Seeds from ¼ pomegranate (optional)
1) Soften the ice cream by transferring it to the refrigerator for 20-30 minutes. Do not allow it to melt.
2) Mix the matcha powder and lukewarm water in a cup and stir well to make a smooth paste.
3) Put half the ice cream into a mixing bowl. Add the match liquid and mix thoroughly with a rubber spatula, then add the rest of the ice cream. You can stop mixing at the stage when the ice cream looks a marbled dark green and white, or continue to mix until the ice cream is a uniform pale green. Put the bowl into the freezer.
4) After 1 hour, the ice cream is ready to serve. Scoop into individual glass cups, and top with a few pomegranate seeds to decorate.