This week's recipe: 4-Ingredient Matcha Ice Cream
250ml Heavy Cream
250ml Condensed Milk
5 tbsp Matcha Powder
1 cup fresh milk
- Pour milk in a sauce pot and let it simmer for 5 minutes. Add the matcha powder and stir with a wire whisk until the matcha powder is fully dissolved. Set aside to cool.
- In a bowl, whip heavy cream until soft peaks form. Slowly add condensed milk and fold the mixture together. Add the cooled matcha and milk mixture and fold in all ingredients until all ingredients are thoroughly incorporated.
- Transfer to a container with a lid and leave in the freezer for at least 5 hours, preferably overnight.
When buying cream, choose one with a fat content of at least 30%. Higher fat content means your cream will puff quite nicely and fast. Chill your bowl, cream and wire whisk for at least an hour in the freezer before you start whipping. This will help fluff up the fat globules and keep it from collapsing. Also, avoid over-beating your whipped cream or you will end up with butter instead of soft, fluffy whipped cream!
Good quality matcha is expensive. If you find cheap matcha, the quality is not likely to be as good and you will end up needing to use more in order to achieve your desired results. Good quality matcha should have a vibrant green color that doesn’t look artificial and it should have a smell similar to that of freshly cut grass. Most importantly, it should have a fresh, slightly bitter smell and taste and doesn't smell fishy or musty.