You know how Christmas shopping goes. You go out looking for presents but then you find that perfect gift for yourself. And you buy it. That was how I found my ice cream machine and I’ve been making so much ice cream lately – especially with this ridiculous hot summer that is having some mad mood swings.
The first ice cream flavour I made was matcha/green tea and it’s the one I really want to share with you all. I am never ever satisfied with matcha icecream in Adelaide as it’s either icy or tastes like vanilla or is pretty mild in matcha taste.
Good bye crappy matcha ice cream.
Hello the fat life.
Thanks to the trusty Just One Cookbook blog, I used her recipe and it makes the most perfect ice cream. You can see that I really love her blog as her recipes work perfectly for me – ahem both the Iced Green Tea Latte and Matcha Nama Chocolate were adapted from her recipes. Her tastes are very similar to mine and I love that you can really taste the bitterness of the matcha. Another thing is that her matcha ice cream recipe is not icy at all and that’s because she chills it through a few stages. I’ve added my own notes to the recipe just for a few tips. Enjoy guys :D
Matcha Ice Cream
Recipe from Just One Cookbook
Serves about 500ml
1 cup full cream milk
1 cup thickened cream
3 tbsp (18 g) matcha powder
1⁄2 cup (100 g) sugar
Pinch of salt
- Use a hand whisk and whisk together milk, cream, sugar and salt in a medium saucepan.
- Begin cooking over medium heat and then sift and add the green tea/matcha powder in.
- Keep stirring until the mixture starts to foam and it is very hot. If it doesn’t foam and you move onto the next step, you’ll get a powdery textured ice cream where it’ll give a gritty after taste (it happened to me the first time I made this).
- Take the saucepan away from the heat and pour the mixture into a bowl sitting in an ice bath (an ice bath is just a bowl filled with ice cubes).
- Wait until the mixture is cool and then wrap in cling wrap. Pop into the refrigerator for 2 – 3 hours.
- When the mixture is cool, churn in the ice cream maker for 15 – 20 minutes.
- Place ice cream in an airtight container and cover with cling wrap (press down into the grooves. Cling wrap will help stop ice cream being icy). Freeze overnight.