Matcha gelato
Normally matcha gelato is something I associate mostly with spring. Not just because of its bright green hue like newly sprung leaves, but also because of the mellow sweet and vegetal, grassy flavour of the tea.
Throughout the years I have made variations of matcha ice creams. Rich and creamy custard bases, matchatella with salted white chocolate shards and matcha-pistachio sorbet to name a few. But the one I always seem to return to is this matcha gelato. The low fat content allows the flavour of the tea to stand out more, like a sweetened matcha latte rather than a matcha creme anglaise. More refreshing than comforting, so perfect on a hot summer day.
I love serving the matcha gelato with a strawberry-tomato granita (trust me on this one!) and a drizzle of basil infused olive oil - it hits that perfect not too savoury sweet spot for me.
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