Exact quantities, then the method.
No-churn ice cream is the easiest there is, with no machine and no custard to make. You whip Matcha into double cream, fold through sweetened condensed milk, and freeze, and that really is all there is to it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the No-Churn Matcha Ice Cream recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/no-churn-matcha-ice-cream/
Matcha is a natural fit, giving a soft green ice cream that is creamy and just bitter enough to keep the sweetness in check. Sift the matcha first so it whips in smoothly rather than leaving little green specks.
You'll need
- 8g Loyd Matcha Japanese Green Tea Powder
- 300ml double cream
- 200ml condensed milk
- 1 large bowl, 1 silicone spatula
- 1 fine sieve for sifting
- 1 1L freezer-proof loaf tin with lid
Method
- Sift the matcha into a large bowl to break up any lumps.
- Pour in the double cream and whisk until it holds soft peaks and is an even green.
- Fold in the condensed milk gently until just combined.
- Spoon into a loaf tin, smooth the top and cover.
- Freeze for at least six hours, until firm.
- Let it sit out for a few minutes before scooping.
- Tip: if the matcha is stubborn about lumps, whisk it to a paste with a splash of the cream first.
The tea it is made with, and what to make next.
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Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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