Firstly, let me address those who don’t have an ice cream maker. I feel sorry for you. Ok not really. In all seriousness, if you don’t have an ice cream maker, don’t fret. Check out my non-ice cream maker matcha ice cream recipe. It’s just as easy, I promise.
Now for the rest of you blessed with ice cream makers? You rock!!! I am so goddamn proud to be one of y’all and I owe thanks to Ms Rita for running this competition on her blog. I now totally understand when someone says that it is entirely possible to lose yourself in the mesmerising churn of an ice cream maker. I get that now. I’m in the club.
So without further adieu, meet my little Martian of a Cuisineart ice cream maker. He’s gloriously green.
And he matches my matcha! *nerd moment*
It doesn’t take a genius to work out what flavour ice cream I was going to make first. The ice cream maker comes with a bunch of recipes, but I didn’t even look. I headed straight for the kill – matcha. And maybe this is a rookie mistake, and though I love my first 1.5L batch of matcha ice cream, I wish I added more matcha powder because when it comes to matcha, bitter is definitely better.
But hey, I did add crushed tea leaves from a couple of green tea teabags just for kicks (and texture) and that works brilliantly!
So here goes: the easiest matcha ice cream recipe ever.
|Matcha ice cream (using an ice cream maker)|
|2 cups whole milk
1 cup thickened cream
(some recipes use 2 cups cream and 1 cup milk, but I didn’t want it too thick)
**NOTE: I now think the perfect ratio is 1:1. So 1.5 cups of milk, 1.5 cups of cream**
1/2 cup castor sugar (add more or less to taste)
2-3 teaspoons matcha powder (add more or less to taste)
contents of 2 green tea teabags