Apparently, this year’s summer in the UK is supposed to be a hot one. I find it a little hard to believe we’ll get three months of sunshine and 30°C temperatures like Spain, but we’ll see ;). If you’d like to be well prepared for ice cream season, now is the perfect time to start looking for an ice cream maker. From my experience, even ice cream made in an inexpensive machine is far superior to the old-fashioned method of freezing and stirring every few hours – and honestly, who has time for that? Homemade ice cream also allows you to choose exactly what goes into it: your favourite fruit, good-quality cream or excellent chocolate. Until you’ve invested in a machine, here’s a wonderfully quick recipe that takes just two minutes to prepare. This matcha ice cream was inspired by my summer fruit ice cream recipe, although you’ll find a very similar version in recipes by Nigella Lawson. The secret lies in the sweetened condensed milk, which prevents large ice crystals from forming during freezing. The matcha flavour is delicate, while the condensed milk remains the dominant note (so you do need to enjoy its taste!). The colour, however, is wonderfully fresh and spring-like.
Makes approximately 1 litre.
Ingredients for matcha ice cream:
- 400 g sweetened condensed milk, chilled
- 400 ml double cream, chilled
- 2½ tablespoons matcha powder
Place the chilled condensed milk and double cream into a large bowl or the bowl of a stand mixer. Whip until the mixture becomes thick and fluffy. Add the sifted matcha powder and whisk briefly until fully incorporated.
Pour the ice cream mixture into a freezer-safe container. Cover and freeze for at least 12 hours.
Before serving, leave the ice cream at room temperature for approximately 10 minutes to soften slightly.
Enjoy!
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