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Coconut & Matcha Green Tea Ice Cream Recipe

Magdalena Marsden
Refreshing alternative to a traditional ice cream: delicately flavoured matcha green tea ice cream with coconut milk.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling & Churning time 3 hours
Course pudding
Cuisine European

Ingredients
  

  • 600 ml coconut milk
  • 100 grams caster sugar
  • 2 tablespoons matcha green tea powder
  • large pinch of salt
  • 1 teaspoon lime zest
  • 4 egg yolks

Instructions
 

  • In a large bowl whisk the egg yolks with the caster sugar, matcha green tea powder and a large pinch of salt, until it's thick and creamy.
  • Pour the milk gradually into the eggs mixture and carry on gently whisking.
  • Add the lime zest and stir it into the milk.
  • Transfer everything into a large saucepan and bring to a simmering point over medium heat, whilst constantly steering or whisking.
  • Carry on cooking for a few extra minutes until the mixture thickens.
  • Pour it into your ice cream churn or pour it into a suitable container (for the freezer and to allow you to whisk the ice cream at the same time).
  • Place in the freezer initially for 30 minutes or until you see that the sides are starting to set.
  • Take the container out of the freezer and whisk the ice cream mixture for few minutes.
  • Place back into the freezer and leave for another 30 minutes or so.
  • Repeat this process about 4 more times or until the mixture is nice and light and looking exactly like ice cream.
  • Leave to freeze until you are ready to serve your ice cream.
  • Use within 3 months.
Keyword ice cream
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