How To Finish Strong Sweet World Allergy Friendly Series
For our last and final global allergy friendly sweet treat we find ourselves in Japan. Have you enjoyed other selections in the series such as Russian tea cakes and Brandied Cherry Clafoutis? Today’s chilled choice is a variation on popular green tea ice cream. For other amazing recipes download Kitchology’s Eat.Better app.
Who doesn’t love a cool refreshing dessert? In Japan, Matcha is the green tea ice cream of choice. The special powder used to make this delight hails from ground green tea leaves. In contrast, green tea infused foods are not as strong tasting; they are water infused with simply the flavor of tea leaves.
Enough technical tea talk, let’s take a look at how to make this refreshing bright green bowl of deliciousness egg free. Maybe you’re aware homemade ice cream recipes usually call for an egg. If you’re restricted from eating them, you will especially enjoy this recipe. Since tea is bitter, this recipe cuts it with sugar and cream. Skip the toppings too; this rich satisfying ice cream holds its own just fine.
Eggless Matcha Ice Cream
1½ cups whole milk
3/4 cup granulated sugar
pinch of sea or kosher salt
2½ cups heavy cream
½ to 1 tbsp pure vanilla extract
2-1/2 tbsp matcha
- Prepare ice cream maker by freezing the mixing bowl.
- In a saucepan combine milk, sugar and salt on medium heat until the sugar is dissolved. Do not allow milk to boil. Remove from heat.
- Stir in matcha, whisking vigorously until combined.
- Finally, mix in heavy cream and vanilla. Cover and refrigerate a minimum of 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
- Prepare ice cream according to manufacturer’s directions. Serve immediately or freeze in a sealed container longer for a firmer ice cream.
Loving this new flavor of #allergy friendly ice cream? Got any other ideas for this Japanese treat? Please share @Kitchology and @Kitchenchick123.