WHAT IS MATCHA ICE CREAM RECIPES
MATCHA GREEN TEA ICE CREAM RECIPE | ALLRECIPES
This recipe uses real matcha powder. I created the recipe based on Ben and Jerry's® sweet cream base.
Provided by Jennifer
Categories Ice Cream
Total Time 5 hours 5 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
- Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
- Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
- Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
- Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 315.1 calories, CarbohydrateContent 22 g, CholesterolContent 131.1 mg, FatContent 24.3 g, ProteinContent 3.9 g, SaturatedFatContent 14.7 g, SodiumContent 52.5 mg, SugarContent 20.3 g
NO-CHURN CHOCOLATE ICE CREAM RECIPE - FOOD NETWORK
This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
Provided by Food Network Kitchen
Categories dessert
Total Time 5 hours 10 minutes
Cook Time 10 minutes
Yield 10 servings (5 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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