Custard-based? No. Churner? No. Stirring as it’s freezing? No. Smooth and creamy? YES! The wild boar actually complained that it was too creamy for green tea ice-cream. Can you believe it? Men..hard to please =P
Anyway, I love green tea ice-cream and I like it creamy, just like Häagen-Dazs’! Some of the green tea ice-cream I had were powdery. I wonder why. But this method, even without vigorous stirring, yields extremely smooth and creamy ice-cream. Glad to have found this method because having to keep stirring vigorously while it’s freezing is quite a PITA – too much work and patience needed. This recipe is definitely a keeper and I can’t wait to whip up more and experiment with other flavours!
Adapted from Eat the right stuff
- 1 1/4 cup evaporated milk – chilled
- 1 cup (or less) sweetened condensed milk – chilled
- 1 1/4 cup heavy cream – chilled
- 2 1/2 tbs matcha powder
- Using an electric whisk, whisk evaporated milk until thickened.
- Fold into condensed milk.
- Whisk together heavy cream and matcha powder until thickened.
- Fold heavy cream into evaporated milk/ condensed milk mixture (1/3 at a time).
- Make sure that the evaporated milk is well chilled before whisking, if not it won’t thicken.
- I would suggest using less condensed milk – about 1/4 cup or even 1/3 cup less than what I’ve used here as it’s a bit too sweet.