No-Churn Matcha Ice Cream
No-churn matcha ice cream I love matcha ice cream, and this version gives me particular pleasure. Yes, it's ridiculously easy to make, which is gratifying, but more glorious - and important - is the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk. You would never imagine such an uncouth ingredient could be a factor in the exquisite outcome here. I first made this during the photo shoot for this book, as a spontaneously on-the-spot recipe, simply because I had the matcha still out on the counter from the making of the Matcha Cake and I have to say it has emerged as one of my absolute favorite recipes. Should you ever be making the Molten Chocolate Babycakes from How To Be A Domestic Goddess, I urge you to serve this alongside.
NotesMAKE AHEAD NOTE
The ice cream can be made and frozen up to 1 week ahead.
Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, sweet
Type of Dishdessert, ice cream
- 1 1/4 cups heavy cream
- 1/2 x 14-ounce can (2/3 cup) condensed milk
- 2 tablespoons Izu Matcha green tea powder
- 2 x 1-pint empty ice cream or airtight containers (or 1 x 1- quart tub or airtight container)
Whisk the cream to soft peaks, then whisk in the condensed milk.
Then whisk in the green tea powder until you have a whipped green cream.
Decant into your airtight container or containers and freeze overnight.
Take the ice cream out of the freezer to soften for 10 minutes before serving.
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2015 Nigella Lawson