Green Tea Ice Cream

Monday, 25 December 2017



My second attempt with the ice cream maker.  This recipe is super easy as it is without egg yolks.  I added quite a lot of matcha powder, however I still couldn’t get the bright green colour as some store bought ice-cream.  But, the green tea taste is strong enough, it makes me wonder if they use colouring?  

By the way, I am starting to understand that commercial ice cream usually uses stabilizers to produce a smooth and creamy texture and provide resistance to melting. So, homemade ice cream is always better for us to eat.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Green Tea Ice Cream Recipe


INGREDIENTS:

75g sugar
1 ¼ tsp corn flour
350g or ml full cream fresh milk
350g or ml whipping cream (I used President Whipping Cream)
Pinch of salt
4 tbsp matcha powder (reduce to 3 tbsp if you such a strong green tea taste)

Topping:  
Sesame seeds, toasted

METHOD:

  1. Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or accordingly to the manufacturing instructions.
  2. Combine milk, whipping cream, corn flour, sugar and salt in a sauce pan and warm up the mixture.  Sift in the matcha powder and whisk until well combined. Bring the cream mixture about to boil. Off the heat and let it cool.
  3. Strain the mixture through a sift to get a fine smooth ice cream.  Cling film the bowl and let it chill in the fridge for 2 to 3 hours or overnight.
  4. Remove the frozen bowl from the freezer and turn on the ice cream maker.  Pour the chilled cream mixture into the ice cream maker and churn for 20 to 25 minutes or until your desired consistency. 
  5. Transfer the ice cream into a container and freeze for 2 to 3 hours or until firm enough to scoop.
  6. Top with sesame seeds to serve.


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