Homemade Matcha Ice Cream – possible and delicious
It was pleasantly surprising to find out that homemade Matcha Ice Cream came out really creamy and smooth. Although it was prepared without a machine or any special ingredients. I made the original recipe into a 5-element one and got a flavour which is truly intriguing. It is not very sweet but balanced and with a hint of green freshness. Try it for yourself.
Actually, you could use the recipe below to make any other flavour of ice cream. However, with the addition of matcha you get the extra goodness and all benefits that matcha has for you.
The preparation
Chill a small cup (300ml) of double cream and a can of condensed milk.
In a large mixing bowl, with an electric mixer whip 300ml of double cream until you get soft peaks. Add 150ml of condensed milk and stir gently with a spoon or one of the mixer beaters. Do not use the mixer. Make sure the ingredients combine and set the mixture aside
The procedure
To make the matcha mixture use a small mixing bowl and a small whisk or a fork and follow the order of adding ingredients:
- Salty 2 tablespoons of cold water, a generous pinch of sea salt,
- Sour 2-3 teaspoons of lemon juice,
- Bitter 3-4 teaspoons of matcha powder,
- Sweet a pinch of sugar,
- Pungent a pinch of chilli cayenne.
Mix all the ingredients well until they combine and add them to the whipped cream and condensed milk mixture. Stir gently to get a smooth texture and put into the freezer for 6 hours or overnight.
To serve sprinkle with some grated chocolate. Your matcha ice cream will go perfectly together with Crepes Suzette as a dessert option. Or you can have matcha ice cream with your Irish Coffee.
