{Recipe} Luscious Matcha ice-cream

The first time, I tried to make banana, cinnamon, walnut and honey ice-cream. It was so icy that it was like Popsicles.

The second time, I tried to make chocolate ice-cream. The ice-cream bowl did not freeze long enough so no ice-cream came to be.

The third time, I tried to make coconut and pandan ice-cream. It was beautiful and fluffy but after a few hours in the freezer, it morphed into a big block of ice.

The fourth time, I tried to make mixed berries ice-cream. I got a delicious smoothie instead.

Sigh.

And the fifth time, I MADE MATCHA ICE-CREAM AND IT WAS THE MOST BEAUTIFUL ICE-CREAM I HAVE EVER TASTED! It was creamy and thick with just the right amount of sweetness and a slight twang of bitterness that makes matcha ice-cream so wonderfully delicious. I did it!

Fresh ice-cream on warm chocolate chip brownie. The best feeling ever.

Matcha Ice-Cream

Makes 1/2L ice-cream

1c full cream milk

1 1/2c full fat cream (got to get it right!)

3Tb pure matcha powder

1/2c sugar

2 large eggs

1 large egg yolk

1tsp vanilla essence

1/2tsp salt

In a medium saucepan, combine milk and cream over medium-low heat. Sieve matcha powder into milk-cream mixture. When mixture begins to bubble slightly, lower heat and simmer on low heat for 30 minutes. In a separate bowl, beat sugar, eggs and egg yolk on medium speed until thickened to a mayonnaise-like consistency. Measure out 1c of hot milk-cream mixture. Set mixer on low speed, add hot mixture in a slow, steady stream and mix thoroughly. Stir the egg mixture into the saucepan with the remaining hot milk-cream mixture. Cook over low heat, stirring constantly until mixture thickens to a pudding-like consistency and the custard should coat the back of your spoon. This takes about 5 minutes. Transfer to a clean bowl, cover with clingwrap and refrigerate until completely chilled. Pour custard into your ice-cream machine and follow the manufacturer’s instructions.

Serve immediately or chill in freezer (if they even make it there).

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