500ml vanilla ice cream
1 tbsp matcha
1 tbsp warm water
Ingredients for Tempura:
1 pack tempura dry flour
1 loaf butter cake (sliced) or sliced white bread.
1:Soften ice cream at room temperature or transferring to refrigerator for 20-30 minutes.Do not allow it to melt completely.
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 matcha liquid and mix thoroughly with a rubber spatula,then add the rest of the ice cream.Put the bowl into the freezer for an hour.
4:Prepare sliced pound cake or white bread .Scoop out even balls of ice cream and wrap each slice cake or bread over the ice cream until well covered.Repeat this step until all matcha ice cream finished.Refreeze wrapped ice cream again for 30 minutes to one hour.
5:Prepare tempura batter following the box instruction.
6:Heat oil for deep fry at medium heat or 350F.Dip frozen wrapped matcha ice cream into the batter quickly and deep fry for 5 minutes or until the batter is crispy.
7:Remove tempura matcha ice cream from fryer ,cut and serve immediately. As you can see from the photo,the tempura matcha ice cream is melting away due to hot weather and deep fried process.
Too bad I don't have Rum or Grand Mainer.I prefer my tempura matcha ice cream burn with alcohol first before serve:0
I used white bread since I don't have pound cake.Of course,pound cake taste better :P..You can use any topping you like eg: whipped cream,chocolate sauce,strawberry sauce or alcohol.If you don't have tempura batter,use regular flour mix with baking powder,there you go...Stay tune for more Japanese dish!.