Ingredients
- 2 Cups (480ml) Heavy Whipping Cream (Cold)
- 1 Can (14oz/400g) Sweetened Condensed Milk
- 2-3 tbsp Culinary Grade Matcha Powder (Adjust for strength)
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
Nutrition per scoop:
Calories: 280
Fat: 18g
Sugar: 22g
Protein: 4g
Instructions
1
The Green Mix: Pour the sweetened condensed milk into a large bowl. Important: Sift the matcha powder over the milk using a small strainer. If you don't sift, you will get bitter lumps of powder. Whisk the matcha, vanilla, and salt into the milk until it's a smooth, dark green paste.
2
The Whip: In a separate, chilled bowl, whip the cold heavy cream with an electric mixer. Whip on high speed until stiff peaks form. (This means when you lift the beaters, the cream stands up straight).
3
The Fold: Add a dollop of the whipped cream into the green matcha mixture to loosen it up. Then, gently pour the green mixture into the rest of the whipped cream. Use a spatula to fold gently. Do not stir vigorously, or you will deflate the air you just whipped in.
4
Freeze: Pour the mixture into a metal loaf pan (metal freezes faster). Smooth the top. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or overnight.
Choosing Your Matcha
You do not need expensive "Ceremonial Grade" matcha for this recipe; the fat and sugar will mask the delicate nuances. Look for "Culinary Grade" or "Premium Culinary" matcha. It has a stronger flavor and brighter color that stands up well to dairy.
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