How to make ★No churn Matcha Ice Cream★~抹茶アイスの作り方~(EP60)

Posted on Posted in treats

Today, I’m going to be making, no churn matcha ice cream and red bean ice cream.  Both are the typical Japanese flavor.

I barely believe I can make ice cream without ice cream machine, when I knew it for the first time.  It can’t taste good for that easy recipe.  I was wrong.  Easy and taste good, and the best thing is you can customize the taste to your liking!

I don’t like the most simple no churn ice cream recipe which called “Vanilla” made of condensed milk and heavy cream.  Too simple and missing something, even if you add high quality vanilla bean.

But it taste so good if you add distinct flavor to it, like matcha and red bean paste!

I am attempting to develop another great flavor in this summer.  Make sure to check that out!

★No churn Macha Ice Cream & Red Bean Ice Cream★

<matcha ice cream>

120g (4.2oz) heavy cream

100g (3.5oz) sweetened condensed milk

1 tablespoon matcha powder

1teaspoon sugar

1 to 2 tablespoon hot water

A pinch of salt

 

<red bean ice cream>

120g (4.2oz) heavy cream

1/2 cup(4oz.) red bean paste

A pinch of salt

 

  1. First, let’s make matcha paste. In a small bowl, put a tablespoon of matcha and a teaspoon of sugar.  You have to add sugar to help to dissolve the matcha without any lumps.  Add 1 to 2 tablespoon of hot water and whisk well to make a thick paste.  Set aside until used.

 

  1. Whisk the heavy cream until foamy. It should not be fluffy at this point.  Way before soft peaks form. ( Whip heavy cream for matcha flavor and red bean flavor at once to save your time.)

 

  1. In a separate bowl, put the red bean paste in. I use store bought red bean paste today but you can find my recipe in here.  Add in heavy cream in three times and mix well each time.  Add salt to enhance the flavor.  The red bean paste is so dense, it’s going to take a while to mix completely.  If the heavy cream is stiff, it’s going to be grainy or the texture is not good in the end.

 

  1. When all the heavy cream mixed in, it should fluffy.  Transfer to a resealable container and freeze at least a couple of hours or until firm.

 

  1. Next, the matcha flavor. Add condensed milk and the matcha paste to the rest of the whipped cream.  Whip it until just before soft peaks form.

 

  1. Transfer to a resealable container and freeze a couple of hours or until firm.

 

While we are waiting, let’s make some rice cake ball.(optional)

Mix 2 tablespoon of mochi-ko (sticky rice flour) and  1 and a half tablespoon water by using chopsticks.

Knead to make a pliable dough, then divide into a small ball like a size of nail.

Bring water to a boil and put them in.  Simmer for 3 to 4 minutes or until the rice cake ball float to the surface.  Take out to ice bath and set aside.

 

This is totally optional, but I like to serve my ice creams in a certain manner.  Pile up both ice cream and rice cake balls and extra red bean paste.

 

We call this “Matcha parfait” and very popular at the Japanese style café.  Rich in taste, and the chewy rice cake add good satisfaction to the dessert.

 

Of course you can serve the ice cream as it is.  You can enjoy all summer long with this recipe!  I hope you will give it a try!

 

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