Sunday, 1 March 2015

Matcha Green Tea Ice Cream Recipe


Welcome to the first recipe we're doing on our blog! We're a huge fan of Gemma's Bigger Bolder Baking on YouTube and we're going to use her No Machine Ice Cream base to make our ice cream. This recipe is really simple, only requires 2 main ingredients and no ice cream machine is needed so you can make it using regular kitchen equipment. For those that prefer to eat dairy-free, vegan or just want a healthier option Gemma has a recipe using coconut milk here. Let's get started!


You will need:

Ingredients

2 Cups (400ml)  Fresh Whipping Cream
1 Cup (200ml) Sweetened Condensed Milk

Equipment

Hand Mixer
Blender
Sieve



Step 1: Measure out 2 cups of fresh whipping cream and use the hand mixer to mix until there are soft peaks. Please note, don't over mix otherwise when you freeze the mixture it'll turn into butter!



Step 2: To tell that your fresh whipping cream is whipped enough, make sure you can draw a clean line on a spoon that has been dipped into the mixture. Then proceed to lightly fold in your 1 cup of sweetened condensed milk.




Step 3: Measure out 5 teaspoons of the matcha green tea powder and add enough boiled water to submerge the powder but not too much. You want it to turn out into a paste-like consistency. 



Step 4: In order to avoid having too many lumps in the mixture, blend until as smooth as possible, we noticed that this works better than whisking it. Don't worry if theres a few lumps left, as we are going to sieve it into the cream mixture. 



Step 5: Gently fold the sieved green tea paste into the cream batter. Make sure you use folding gestures rather that full-on mixing. This is to allow air bubbles to trap into your mixture, it will make your ice cream light and fluffy.  



Step 6: At this stage you should taste the batter and adjust the flavour to your liking. Personally, we felt that 1 cup of sweetened condensed milk to 5 teaspoons of matcha green tea powder was the perfect ratio of sweet-to-bitterness. However if you prefer a sweeter or a more bitter taste, you can adjust this ratio. 



Step 7: Gently pour your batter into a freezer-safe container. Lightly fold your mixture a little and put it into the freezer. 



Step 8: Take your ice cream out of the freezer and give it a light fold every 45 minutes for the first 180 minutes (3 hours). This technique prevents any ice crystals forming and keeps the batter light and fluffy.



You can leave it in the freezer for 6 hours or overnight and you will have perfect matcha green tea ice cream. 



The moment of truth...


You can either serve on its own or we recommend serving it with some grass jelly for a true oriental flavour!




Gemma has even more creative ice cream flavours on her YouTube channel using the same simple ice cream base, to check them out click here! We hope you enjoyed our first recipe, let us know if you would like more recipes on our blog. 




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