Matcha ice cream
Ingredients
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hand mixer with beaters, saucepan, whisk, large saucepan, fine grater, large bowl, ice cream scoop (optional), spatula
Nutrition per serving
Step 1/ 5
- 60 ml cream
- hand mixer with beaters
Beat part of the cream with a hand mixer until stiff.
Step 2/ 5
- 40 ml cream
- 60 ml milk
- 14 g sugar
- 1 tsp matcha powder
- saucepan
- whisk
Add remaining cream and the milk to a saucepan and bring to a simmer. Immediately add sugar and matcha powder. Stir until incorporated. Reduce heat and continue to simmer for approx. 1 min. Then, remove from heat.
Step 3/ 5
- 1⅝ egg yolks
- 20 g honey
- ⅜ limes
- large saucepan
- fine grater
- large bowl
Add egg yolks, honey, and lime juice to a bowl. Place bowl on top of a saucepan with boiling water. Add lime zest and whisk for approx. 3 – 4 min. until sauce has thickened. Be careful not to overheat.
Step 4/ 5
- ice cubes
- whisk
Remove egg yolk mixture from heat. Combine with matcha cream. Whisk until well combined. To cool, place over an ice bath and continue to whisk for approx. 3 – 4 min.
Step 5/ 5
- berries for serving
- mint for serving
- ice cream scoop (optional)
- spatula
Fold whipped cream into matcha and egg mixture. Stir well to combine. Place in freezer for approx. 15 – 18 hours. Garnish with fresh berries or mint leaves, if desired. Enjoy!
Enjoy your meal!
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