Matcha Ice Cream
Matcha Ice Cream
You will need the following ingredients:
- 2 tbsp vanilla extract
- 1 1/2 tbsp cornstarch
- 1 1/2 oz (43 g) cream cheese
- 2 cups (500 ml) 3.25% milk
- 1 1/4 cups (310 ml) 35% country style cream
- 1/2 cup (100 g) sugar
- Salt
- 4 tbsp matcha
- 2 tbsp maple syrup
Steps:
- In a bowl, combine the vanilla extract and cornstarch, then set aside.
- In a saucepan, combine the cream cheese, milk, and cream.
- Add the vanilla mixture.
- Bring to a boil.
- Boil for 4 minutes, stirring with a whisk.
- Chill in the refrigerator.
- Pour into an ice cream maker.
- Run the ice cream maker for 20 minutes.
- Enjoy.
Crème glacée au matcha
Vous aurez besoin des ingrédients suivant:
- 2 c. à soupe d'extrait de vanille
- 1 1/2 c. à soupe de fécule de maïs
- 1 1/2 oz (43 g) de fromage à la crème
- 2 tasses (500 ml) de lait 3.25%
- 1 1/4 tasse (310 ml) de crème champêtre 35%
- 1/2 tasse (100 g) de sucre
- Sel
- 4 c. à soupe de matcha
- 2 c. à soupe de sirop d'érable
Étapes:
- Dans un bol, mélanger l'extrait de vanille et la fécule de maïs, puis laisser de côté.
- Dans un chaudron verser le fromage à la crème, le lait, la crème
- Ajouter le mélange à la vanille.
- Porter à ébullition.
- Bouillir 4 minutes, en brassant avec un fouet.
- Refroidir dans le réfrigérateur.
- Verser dans une sorbetière.
- Faire fonctionner la sorbetière 20 minutes.
- Savourez.
Making matcha ice cream at home is a rewarding experience, especially when you use fresh ingredients like cream cheese and pure maple syrup to enhance its flavor. I found that chilling the mixture thoroughly before placing it in the ice cream maker helps in achieving a smoother texture. Also, be patient while the ice cream maker runs for the full 20 minutes to get the ideal consistency. If you don’t have an ice cream maker, you can still make this dessert by freezing the mixture in a shallow dish and stirring it vigorously every 30 minutes to break up ice crystals. This manual method may take a few hours but results in a creamy treat. For those who prefer a less sweet version, reducing the sugar slightly or adjusting the maple syrup amount can balance out the natural bitterness of matcha powder. I recommend using high-quality ceremonial-grade matcha for the best color and flavor. Additionally, this recipe works well as a base for creative additions such as red bean paste, mochi pieces, or a sprinkle of toasted sesame seeds, making it even more delightful and authentic.
