No-churn Matcha Ice Cream
I love matcha ice cream, and this version gives me particular pleasure. Yes, it’s ridiculously easy to make, which is gratifying, but more glorious – and important – is the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk. You would never imagine such an uncouth ingredient could be a factor in the exquisite outcome here.
I first made this during the photo shoot for this book, as a spontaneous off-piste recipe, simply because I had the matcha still out on the counter from the making of the Matcha Cake (see recipe page below) and I have to say it has emerged as one of my absolute favourite recipes.
Should you ever be making the Molten Chocolate Babycakes from How To Be A Domestic Goddess, I urge you to serve this alongside.
- ½ x 397g tin (150ml) condensed milk
- 300ml double cream
- 2 x 15ml tbsp Izu Matcha green tea powder
- Kitchen Kit:
- 2 x 500ml empty ice-cream tubs or airtight containers (or 1 x 1-litre tub or airtight container)
1. Put the condensed milk in a bowl, and stir to loosen. Add the cream and whisk until it begins to thicken.
2. Then whisk in the green tea powder until you have a whipped green cream.
3. Decant into your airtight container or containers and freeze overnight.
4. Take the ice cream out of the freezer to soften for 10 minutes before serving.
MAKE AHEAD NOTE The ice cream can be made and frozen up to 1 week ahead.
STORE NOTE Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.