Pure Matcha Tea Ice Cream (make it low in carbs)
Pure Matcha Tea Ice Cream is a smooth and silky treat with a luscious, earthy flavour that offers a peaceful and rejuvenating experience. This low-carb version of green tea ice cream is infused with Matcha tea powder, making it a perfect dessert for those who want to keep their carb intake in check. Serving size: 1/4 cup Carbs: 8.6g Fibre: 5.1g Net Carbs: 3.5g
Ingredients
Matcha Tea Ice Cream (with Eggs)
- 1 cup Partly Skimmed Evaporated Milk
- 3 Egg Yolks or replace with vodka and xanthan gum
- 4 tbsp Powdered Sweetener
- 2½ tbsp Matcha
- 4 cups Whipped Cream
Matcha Tea Ice Cream (Eggless)
- 1 cups Partly Skimmed Evaporated Milk
- 4 tbsp Powdered Sweetener
- 2½ tbsp Matcha
- ½ oz Vodka (or 1 tbsp) optional, but can help to keep ice cream soft longer.
- ½ tsp Xanthan Gum
- 4 cups Whipped Cream
Ingredients to make Whipped Cream
- 2 cup Whipping Cream (35%)
- 2 tbsp Powdered Sweetener
- 2 tsp Vanilla Extract
Instructions
Pure Matcha Tea Ice Cream (low carb with eggs yolks)
- In a saucepan, mix egg yolks and sweetener until creamy.
- Slowly add the partly skimmed evaporated milk until mixed thoroughly. Heat the mixture on medium until it thickens. Ensure the mixture's temperature reaches above 165°F to cook the egg yolks and avoid salmonella poisoning. Do not boil, but let it gently heat through.
- Use a strainer to sieve the matcha tea powder straight into the custard base, then whisk until thoroughly combined. Alternatively, use a Japanese bamboo whisk (Chasen) in a small bowl to combine the matcha with a few tablespoons of custard before adding it to the saucepan.
- Whisk the custard base vigorously until smooth and turns into a vibrant green colour. Allow it to cool, then cover the saucepan with a lid, or plate and place it in the fridge to chill for at least 30 minutes.
- Make the whipped cream: Place whipping cream and sweetener into a mixing bowl. Use an electric mixer with a whisk attachment to beat the mixture until it doubles in size and becomes fluffy. Then, mix in the vanilla extract until it is well incorporated.
- Fold the chilled Matcha custard base into the whipped cream and mix by hand or with an electric whisk on low speed. Transfer the blended mixture into a freezer-proof container.
- Freeze the ice cream mixture overnight, stirring every 30 minutes for the first 2 hours. This will smooth the ice cream and prevent it from turning rock hard.
- The next day, or when ready to serve, let the ice cream sit out for a few minutes before scooping and serving.
How to make Matcha Tea Ice Cream Without Eggs (Low Carb)
- Heat the partly skimmed evaporated milk and sweetener in a saucepan until it simmers, and steam rises from the mixture.
- Add matcha powder and a couple of tablespoons of the milk/sweetener combination in a small bowl and whisk until it turns into a frothy paste.
- Remove the saucepan from the heat, stir in the matcha paste, and blend it well into the evaporated milk base.
- Return the saucepan to the heat until it comes to a slight boil. Sprinkle the xanthan gum over the mixture and stir vigorously to blend it in until a slight thickness forms.
- Remove the pan from the heat and allow it to cool and thicken.
- Cover the saucepan and place it in the fridge to keep the mixture chilled until you're ready to make your low-carb matcha tea ice cream.
- Make the whipped cream, stir in the chilled custard base and vodka until blended fully.
- Transfer the mixture to a freezer-proof container, cover and chill overnight.
Notes
Tips for the Best Matcha Tea Ice Cream
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- Use culinary-grade Matcha tea powder for a rich, decadent green tea ice cream flavour.
- Ensure the custard base temperature reaches above 165°F to ensure the egg yolks have cooked without scrambling them and to avoid salmonella poisoning.
- Sift the matcha powder into the custard base using a fine strainer. Alternatively, mix the matcha powder with a small amount of the custard base using a chasen (Japanese whisk) or metal whisk before adding it to the rest. This will help to avoid any lumps and ensure an even distribution of the matcha flavour throughout the custard.
- Chill the Matcha custard base before adding it to the whipped cream.
- Chill the mixing bowl for 15-20 minutes before making the whipped cream for best results.
- A baking pan works well to freeze your ice cream.
- Add an extra layer of aluminum foil to keep the plastic wrap intact throughout the freezing process.
- To create perfectly round ice cream scoops, start at one corner of the container and roll the scoop downward as you work toward the center.