NO-CHURN MATCHA ICE CREAM
Matcha, a green tea powder popular in Japan, shines in this simple no-churn ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
- Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
MATCHA GREEN TEA ICE CREAM
This recipe uses real matcha powder. I created the recipe based on Ben and Jerry's® sweet cream base.
Provided by Jennifer
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
- Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
- Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
- Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
- Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 22 g, Cholesterol 131.1 mg, Fat 24.3 g, Protein 3.9 g, SaturatedFat 14.7 g, Sodium 52.5 mg, Sugar 20.3 g
MATCHA MOCHI ICE CREAM
Make vegan ice cream using tofu, coconut cream and matcha, then envelop it in soft mochi dough for this moreish sweet treat that hails from Japan
Provided by Yuki Gomi
Categories Dessert
Time 50m
Yield Serves 6-8 (700ml ice cream)
Number Of Ingredients 9
Steps:
- To make the ice-cream, put all of the ingredients in a blender and blitz until smooth. Chill the mixture for at least 1 hr or overnight. Remove from the fridge, stir and pour into an ice cream maker and churn for 45 mins, or until thick and frozen. Alternatively, pour into a freezable container and freeze for 90 mins. Remove from the freezer and whisk the mixture, freeze for a further 45 mins, then whisk the mixture again. Put it back into the freezer for another 30 mins. Repeat this 2-3 times more, freezing for 30 mins each time. Then, freeze for a final 2-3 hrs.
- Remove the ice cream from the freezer to soften slightly, then use a 5cm-sized ice cream scoop to make 8 balls. Scoop them onto a tray lined with baking parchment, then freeze for at least 30 mins or overnight. If they are tricky to scoop, leave the ice cream for a few minutes to soften or use your hands to shape the balls.
- Dust a 30 x 20cm baking tray with half the cornflour. Pour 200ml water into a 1-litre sized saucepan along with the matcha powder. Mix well, then add the rice flour and caster sugar and set over a medium heat. Use a whisk to break up any lumps, then switch to a spatula when it begins to thicken after 2-3 mins. Stir quickly for another 30 seconds until it begins to come together like a sticky ball of dough.
- Transfer the dough to the prepared baking tray and carefully flatten out with the spatula. Once cool enough to touch, dust over the remaining cornflour and use your hands to flatten out to about the size of the tray. Leave it to cool down, cover and keep in the fridge for 30 mins. Will keep covered and chilled for up to three days.
- Roll out the mochi dough on a dry chopping board dusted with a little extra cornflour until 5mm thick. Cut out 10cm circles using a cookie cutter or cup. Place a scoop of ice cream on top of a circle of dough, then carefully fold the dough around the ice cream, pinching at the top to seal, then turn over so that the top becomes the bottom. (This will be easier if you dust your hands with cornflour.) Repeat until all the ice cream and dough is used, then freezer for at least 2 hrs before serving. Will keep frozen for up to one month. Take the mochi out of the freezer and leave at room temperature for around 3-5 mins to soften, before serving.
Nutrition Facts : Calories 283 calories, Fat 15 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.4 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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