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Gina @ The Passionate Pantry

Matcha Creamy Ice-Cream (with coconut cream option)

[cap id="attachment_2860" align="aligncenter" width="300"]Scoop served and ready to eat[/cap]

This ice-cream is perfect for adding to your morning smoothie (I am hooked), and if I feel like a little treat during the day I will also enjoy a scoop (or two!).

For the recipe I would encourage you to stick with “cream” (either dairy or coconut cream) as that will give you a smooth creamy finish, whereas if you use milk (especially low fat varieties) you will get a more “icy” finish, but this is where you can decide for yourself what you prefer and go with that. For me it is cream all the way!

Start this recipe at least the day before you need it to allow sufficient freezing time.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 150 g golden caster sugar
  • 2 egg yolks freeze the whites for later use
  • 600 g full fat cream I use Bannister Downs if I can get it, or for dairy free use coconut cream (I use Ayam brand)
  • 1 tbls Matcha culinary powder level
  • 2 tsp vanilla extract
  • 1 tsp sea salt flakes

Method
 

  1. Place all the ingredients into TM bowl and cook 8 minutes / 80 / speed 4
  2. Put mix into a container ... leave at room temperature to cool for about an hour, then put into the fridge until it is cold (about another hour)
  3. Container can now go into the freezer for 8 hours, or preferably overnight
  4. Remove container from the freezer and let it sit for 20 minutes on the bench to soften so that you can get a spoon into it (set a timer so you don’t forget it!)
  5. Spoon the mix into the TM bowl and blend for 20 seconds / speed 9, and then 10 seconds / speed 4
  6. Return mix to a container and refreeze for another 8 hours before serving