Ingredients (About 800 ml, 8 scoops)
- 400 ml very cold double cream
- 1 tin of sweetened condensed milk (370 g)
- 8 g matcha
- 2 tablespoons of milk
Method
- Sift the matcha over the milk and whisk to a smooth paste with no lumps. Mix it into the condensed milk.
- Whip the very cold cream to soft peaks. Do not take it to stiff peaks: the ice cream would turn buttery.
- Fold the green mix into the cream in three goes, with a spatula, to keep the air in.
- Transfer to a container, press paper onto the surface and freeze for six hours. Take it out ten minutes before serving.
Getting the matcha right
Here the matcha is not cooked, so everything shows: the colour and natural sweetness of a good matcha, and any lump too. Dissolving it first in a little cold milk is what gives an even green ice cream. Cold dulls flavours, which is why it takes a bit more matcha than a warm dessert.
What helps
Two things from the shop make it easy: a fine sieve, so not a single lump remains, and a handheld frother to dissolve the matcha in the milk in seconds.
Affiliate links As an Amazon Associate I earn from qualifying purchases. The Amazon links on this site are for accessories and a few leaf teas, never matcha powder, and it costs you nothing extra. The full explanation is in Transparency.
Reference matcha for this recipe: organic ceremonial matcha from Jingshan, by Matcha Zen.