Matcha frozen yogurt w/ cocoa nibs
Darcy made this great frozen yogurt a few days ago for my birthday, adapted from a recipe in David Lebovitz’s The Perfect Scoop. It has a light but creamy texture, a deep green color and a pure, intense flavor. Matcha is powdered high-quality green tea integral to the Japanese tea ceremony. You can find the real stuff at Asian markets — look for one imported from Japan and labeled matcha, as opposed to green tea powder. There are grades — ceremonial grade is probably unnecessary for making fro-yo. Cocoa nibs are cracked pieces of cocoa bean that have an intensely bitter chocolate taste. Although they are usually made into cocoa liquor as an early step of chocolate production, they are also sold unprocessed – we get them at Whole Foods.
Serves 4 to 6
1 32 ounce container plain low-fat yogurt (or 3 cups plain low-fat Greek yogurt)
1 small lemon, juiced and zested
1.5T matcha (I use Maeda-en universal grade. There is a fancier ceremonial grade and a cheaper cooking grade)
2/3 cup white sugar
If you are using ordinary yogurt, you need to strain it down to three cups. Dump yogurt into a cheesecloth stretched over a large mixing bowl, and let sit in fridge for at least an hour. The yogurt will release whey into the bowl — discard.
Dump strained yogurt into the mixing bowl, and mix well with lemon zest, sugar, matcha and a pinch of salt. Whisk honey with lemon juice in a small bowl and stir into the yogurt.
Transfer mix to bowl of ice cream maker and prepare per manufacturer instructions. We have a basic Cuisinart that makes frozen yogurt in under a half hour. Return bowl to freezer to set for about 10 minutes.
Serve immediately, topped with salt, honey and a handful of cocoa nibs.
We found that this yogurt did not freeze rock hard, a problem with we often run into with other recipes. There was no need to microwave or let defrost before eating the next day (Okay, serves 4 to 6 means we got a few nights of leftovers).