Matcha Green Tea Ice-Cream
Custard-based? No. Churner? No. Stirring as it's freezing? No. Smooth and creamy? YES! The wild boar actually complained that it was too creamy for green tea ice-cream. Can you believe it? Men..hard to please =P
Anyway, I love green tea ice-cream and I like it creamy, just like Häagen-Dazs'! Some of the green tea ice-cream I had were powdery. I wonder why. But this method, even without vigorous stirring, yields extremely smooth and creamy ice-cream. Glad to have found this method because having to keep stirring vigorously while it's freezing is quite a PITA - too much work and patience needed. This recipe is definitely a keeper and I can't wait to whip up more and experiment with other flavours!
Ingredients:
Adapted from Eat the right stuff
- 1 1/4 cup evaporated milk - chilled
- 1 cup (or less) sweetened condensed milk - chilled
- 1 1/4 cup heavy cream - chilled
- 2 1/2 tbs matcha powder
Directions:
- Using an electric whisk, whisk evaporated milk until thickened.
- Fold into condensed milk.
- Whisk together heavy cream and matcha powder until thickened.
- Fold heavy cream into evaporated milk/ condensed milk mixture (1/3 at a time).
- Freeze.
Comments:
- Make sure that the evaporated milk is well chilled before whisking, if not it won't thicken.
- I would suggest using less condensed milk - about 1/4 cup or even 1/3 cup less than what I've used here as it's a bit too sweet.
I am entering this to the Ice Cream Social event hosted by Tracey of Tangled Noodle, Scott of Scotty Snacks and Jennifer of Savor the Thyme.
Drizzle some evaporated milk on top and enjoy!
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Label: yummy
