Over time, the matcha will mix with the milk, becoming smooth. Wow, do I feel hungry typing this! In a separate bowl of whipped cream, we combine our smooth matcha-milk combination, whisking it until the new mix becomes a proper green all around. Then, the mix is frozen overnight, ready to be served in the morning!
Bonus: Anko taiyaki is baked in a very similar way to a pancake. First, we make our batter from eggs, milk, flour, sugar, and whatever secret ingredients we may have. Then, we pour it into our fish-shaped mold. We go through a cooking process and afterwards, we pour in red bean paste. Once our fish is about halfway-filled with beans, we add more batter to cover up the hole and continue cooking. Finally, we let our anko taiyaki cool for about 2-3 minutes before serving.
Matcha ice cream is made from matcha, a well-known herb used in tea, medicine, and, now, Starbucks drinks. The herb is locally grown in Japan's misty valleys with lots of rain and proper soil. If there's no rain or rich soil to grow in, we won't have matcha. To make matcha ice cream, we need matcha. To grow matcha, we need a proper environment with rich soil and rain. As you can see, this ice cream can only be made if the environment allows it. How interesting, isn't it?
Bonus: Anko taiyaki, being made from adzuki beans, relies a lot on the environment. Let's remember that to make anko taiyaki, we fill it with red bean paste. Red bean paste is made from cooking and mashing what? Adzuki beans! These beans need temperatures around 64F - 74F with lots of sunlight for 1 whole season to grow! There are lots of things that could threaten this.
