Matcha ice cream
Provides a rich creamy texture and a vibrant herbal matcha flavor without an overload of sweetness. Well suited for a keto dessert when a more invigorating and fresh flavor profile is needed.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Mix milk (500 g), cream 20% (200 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g) until smooth.
Heat the mixture to 85 °C and blend with an immersion blender. Add matcha (9 g) and blend again thoroughly until smooth and lump-free. Quickly cool the base to 30-35 °C and refrigerate for 4-6 hours covered with plastic wrap in contact.
After stabilization, blend the mixture again, pour into molds, and freeze for 6-8 hours at -18 °C.
If you want a milder flavor, start with 8 g of matcha and only increase the green note after the first taste.
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