recipe | seriously, the easiest matcha ice cream recipe ever!

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.

Booyah.

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
  1. Pre-freeze your ice cream maker bowl for at least 24 hours.
  2. In a bowl, combine milk and sugar and beat with an electric mixer until properly combined and sugar is dissolved.
  3. Mix matcha powder with a tiny bit (about 1 tablespoon) of hot water and stir into a paste. Add to the milk mixture and mix until combined.
  4. Stir in the cream.
  5. Cover and refrigerate for at least 2 hours, or overnight.
  6. When you’re ready to churn the ice cream, place the frozen bowl on the ice cream machine, turn on.
  7. Slowly pour in the cream mixture and let churn.
  8. Add the contents of the tea bags (crushed tea leaves) slowly.
  9. Let churn for about 15-20 minutes.
  10. Remove to a freezer container and freeze.
Makes 1.5L
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25 comments to recipe | seriously, the easiest matcha ice cream recipe ever!

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