Green Tea Matcha Ice Cream 抹茶雪糕

🧂 Ingredients

• 300 ml fresh milk

  I used lactose-free
• 300 ml whipping cream

  I used dairy-free
• 45 g matcha powder
• 50 g monk fruit sweetener

  season to taste
• ⅛ tsp fine salt

Instructions

• 1 Combine 300ml milk, 300ml whipping cream, 1/8 tsp fine salt, 50g monk fruit
  sweetener in a saucepan on medium-low heat. Stir constantly to dissolve the monk
  fruit sweetener and salt. Once the mixture starts to simmer slightly, immediate
  turn off the heat.
  
  Note: do not let the mixture boil.
• 2 Add 2-3 tbsp of the milk mixture to 45g matcha powder. Mix with a whisk until
  well-mixed. Gradually add more tbsp of the milk mixture to the matcha mixture a
  few more rounds until well-mixed. Then pour the milk mixture to fully mix with
  the matcha mixture, until no visible signs of the matcha powder or lumps.
  
  Note: as matcha is difficult to dissolve into the liquid, adding liquid
  gradually to the powder to mix it in will help to integrate both ingredients
  well.
• 3 Sieve the matcha milk mixture. Cover and chill in the fridge for 3-4 hours.
• 4 Set up the ice cream maker. Transfer the matcha milk mixture into the ice cream
  maker and start to churn according to the machine instructions until the mixture
  is thickened.
  
  Note: I used the Cuisinart ice cream maker. The machine must be set up and
  turned on before pouring the matcha milk mixture. It takes about 15-20 minutes
  to churn the ice cream and the result is a soft-serve type of ice cream.
• 5 Enjoy the soft-serve ice cream as it is.
  
  Or transfer the ice cream into an airtight container and store in the freezer
  until the ice cream is firm enough to enjoy. This takes about 3-4 hours.

Nutrition Info