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This recipe is from Japanese Cooking by Emi Kazuko, with recipes by Yasuko Fukuoka. And it has a purty peeshure in the book! I'll have to scan it or something. It looks yummi... oooooh... aodrifjasdlfjasdkljfsdlkfjadslfkj.

I primarily typed this up for a friend who was interested in it... and so I decide to share it with you all as wel..

SERVES FOUR

INGREDIENTS

• 500ml/17fl oz carton good-quality vanilla ice cream
• 15 ml/1 tbsp matcha
• 15ml/1 tbsp lukewarm water from the kettle
• seeds from 1/4 pomegranate (optional)

COOK'S TIPS
Sweet azuki beans and French sweet chestnut pureecan be used to make other Japanese-style ice creams. Use 30ml/2tbsp soft cooked sweet azuki beans or 20ml/4 tsp chestnut puree per 100ml/3fl oz/scant 1/2 cup good-quality vanilla ice-cream.

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 matcha 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 mixing 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, if you like.