Ingrédients pour Matcha Ice Cream With Or Without An Ice Cream Maker
- 1 cup whole milk
- 1 cup heavy cream
- Egg Yolks (not found in the provided recipe ingredients or instructions)
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon matcha green tea powder
- Hot Water (not found in the provided recipe ingredients or instructions)
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons cornstarch
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Comment préparer Matcha Ice Cream With Or Without An Ice Cream Maker
- In a medium saucepan, whisk together the sugar, cornstarch, and a small amount of the milk (about 1/4 cup) until the cornstarch is completely dissolved. This prevents lumps.
- Add the remaining milk and heavy cream to the saucepan. Place over medium heat and cook, stirring constantly, until the mixture thickens slightly and comes to a simmer (about 5-7 minutes). Do not boil.
- Remove from heat and whisk in the matcha powder until completely smooth and no clumps remain. Stir in the vanilla extract.
- Cover the mixture and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and fully chill. This step significantly improves the texture and flavor of the ice cream.
- **If using an ice cream maker:** Churn the chilled matcha mixture according to your ice cream maker's instructions. This typically takes 20-30 minutes. Transfer the finished ice cream to an airtight container and freeze for at least 2 hours to harden.
- **If not using an ice cream maker:** Pour the chilled matcha mixture into a shallow, freezer-safe container. Place in the freezer. Every 30 minutes, remove and vigorously stir the mixture to break up ice crystals. Repeat this process for 2-3 hours, or until the ice cream reaches your desired consistency. The longer you stir, the smoother your ice cream will be. You may need to stir more frequently during the final hour or so.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
120g
Fat
121g
Carbs
10g
