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<?xml-stylesheet type="text/xsl" href="http://blog.jagaimo.com/utility/FeedStylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Homemade Matcha Ice Cream recipe</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx</link><description>About 4 or 5 years ago I bought a Cuisinart ice cream maker , and not much longer thereafter I found myself making green tea ice creams on a regular basis. This used to be an expensive endeavor: 30 grams of matcha bought in the U.S. usually costs $7.50&amp;#8211;$15.00</description><dc:language>en</dc:language><generator>CommunityServer 2.1 SP2 (Build: 61129.2)</generator><item><title>re: Homemade Matcha Ice Cream recipe</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#2456</link><pubDate>Mon, 03 Jul 2006 03:26:08 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:2456</guid><dc:creator>Brian C</dc:creator><description>If you were to use egg yolks as you mentioned, you wouldn't want to use them raw would you? &amp;nbsp;
&lt;br&gt;
&lt;br&gt;I think I'll cook them up with some milk custard-style. &amp;nbsp;I'll let you know how it works out.</description></item><item><title>re: Homemade Matcha Ice Cream recipe</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#2457</link><pubDate>Mon, 03 Jul 2006 05:09:35 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:2457</guid><dc:creator>jason</dc:creator><description>Actually I'd probably use them raw in ice cream, but cooked custard would work fine as well.&lt;br&gt;&lt;br&gt;Unlike most Americans, I don't have much of an aversion to using raw eggs, as the likelihood of salmonella is small enough that I'm willing to take the risk. I usually try to buy eggs from smaller farms, and use them as soon as possible. I have no problem consuming homemade mayonnaise, and I intentionally undercook my yolks for those sunny-side-up eggs, solely for the sake of flavor. But I'm fairly healthy, and other people might want to take even smaller risks.&lt;br&gt;&lt;br&gt;That being said, if I were preparing ice cream in larger quantities, especially for restaurant service or otherwise for resale, I'd probably use pasteurized eggs or else make that cooked custard. You may be able to get pasteurized eggs from your grocer if you request them; I've seen them at supermarkets from time to time.</description></item><item><title>re: Homemade Matcha Ice Cream recipe</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#6451</link><pubDate>Mon, 11 Jun 2007 23:47:36 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:6451</guid><dc:creator>Natalie</dc:creator><description>&lt;p&gt;So I know the post was a while ago, but I was just wondering... I am a fan of vanilla with matcha, so how much would you suggest adding for the vanilla-inclined?&lt;/p&gt;
&lt;p&gt;Thanks!&lt;/p&gt;</description></item><item><title>re: Homemade Matcha Ice Cream recipe</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#6454</link><pubDate>Tue, 12 Jun 2007 00:53:06 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:6454</guid><dc:creator>jason</dc:creator><description>&lt;p&gt;Hi Natalie, I've made this with as much as a teaspoon of vanilla extract, however I've certainly backed off of that in recent years.&lt;/p&gt;
&lt;p&gt;For my taste buds, 1/4-1/2 teaspoon is just about right. But I'm also a fan of matcha and vanilla together.&lt;/p&gt;
</description></item><item><title>Meet My New Toy &amp;laquo; Cooking to Procrastinate</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#59500</link><pubDate>Thu, 16 Jul 2009 05:18:38 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:59500</guid><dc:creator>Meet My New Toy « Cooking to Procrastinate</dc:creator><description>&lt;p&gt;PingBack from &lt;a rel="nofollow" target="_new" href="http://cookingtoprocrastinate.wordpress.com/2009/07/16/meet-my-new-toy/"&gt;http://cookingtoprocrastinate.wordpress.com/2009/07/16/meet-my-new-toy/&lt;/a&gt;&lt;/p&gt;
</description></item><item><title>Japanese Icecream! &amp;laquo; </title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#59508</link><pubDate>Fri, 02 Oct 2009 06:46:53 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:59508</guid><dc:creator>Japanese Icecream! « </dc:creator><description>&lt;p&gt;PingBack from &lt;a rel="nofollow" target="_new" href="http://muffinsareuglycupcakes.wordpress.com/2009/10/02/japanese-icecream/"&gt;http://muffinsareuglycupcakes.wordpress.com/2009/10/02/japanese-icecream/&lt;/a&gt;&lt;/p&gt;
</description></item><item><title>40 Tempting Homemade Ice Cream Recipes To Try : TipNut.com</title><link>http://blog.jagaimo.com/archive/2005/06/12/homemade-matcha-ice-cream-recipe.aspx#61886</link><pubDate>Thu, 24 Jun 2010 19:09:15 GMT</pubDate><guid isPermaLink="false">a6ac1cef-f000-4194-a8c3-511a739db4df:61886</guid><dc:creator>40 Tempting Homemade Ice Cream Recipes To Try : TipNut.com</dc:creator><description>&lt;p&gt;PingBack from &lt;a rel="nofollow" target="_new" href="http://tipnut.com/homemade-ice-cream/"&gt;http://tipnut.com/homemade-ice-cream/&lt;/a&gt;&lt;/p&gt;
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