No Machine Matcha Green Tea Ice Cream

20150305-123823-45503908.jpgThis is a comfort food for me. Ice cream is always a comfort food for me.
Okay to be honest, i got way too much comfort food that the word itself is starting to get a bit cliché to me. And as i said before, green tea is one of my favourite tea.

But the problem is whenever i wanted to make green tea themed desserts, i don’t really have a decent green tea that i actually love. It is so hard to find a decent green tea. The only decent green tea powder i had is the one little box that my mom bought for me when she came back from a vacation from Japan. And i had to be a total cheap ass whenever i use the thing. Green tea powder i not cheap, even in Japan. There are Korean green tea powder but i’m not the biggest fan of it. The difference of Korean and Japanese green tea is that Korean green tea smells more ‘flowery’ to me.

But i found a way to ‘cheat’ my green tea powder. I use green tea leaves (that taste almost as good as the Japanese green tea powder) and infuse it to the liquid (which is usually only works with water, milk, or cream)

Anyway, i did that cheat on this ice cream too. I infused my cream first with the tea leaves the night before, then i let it cool in the fridge overnight.

The next day, easy no machine ice cream is on the go.

20150313-154001-56401070.jpgIt only requires 3 ingredients! How good is that?
Cream (i used the infused one), condensed milk and green tea powder.

Of course you can just use green tea powder. But as i said before, i’m being a cheap ass on my green tea so.. Yeah..

20150313-205524-75324629.jpgFirst thing to do is to whip the whipping cream

20150313-210821-76101961.jpgAdd the condensed milk

20150314-104739-38859595.jpgAnd also the green tea powder.

This would be a great time to switch to your spatula because you need to fold the mixture so that we don’t loose too much air bubbles

20150314-105031-39031725.jpgAnd into the filling!
I am choosing these great milk biscuits called Marie biscuit. I think that this biscuits are popular in Brazil or something but it is also available in my country everywhere and i love them!

Of course you can put any other filling. Maybe oreo, or any of your favourite biscuits, or you can put some adzuki beans on it.

20150314-110058-39658917.jpgFold it into the ice cream base

20150314-110205-39725062.jpgPut the on a container then sprinkle some more topping on the top.

Freeze them overnight

20150314-110337-39817373.jpgAnd you got your easy no machine ice cream ready to serve!

P.s: sorry for the messy scoop because I did not own an ice cream scooper because.. Well.. I usually just ate my ice cream straight from the tub…

Anyway, sorry that I didn’t post anything on February and march, i got my school exams and i just got too much stuff on my hands.. And plus, this post was supposed to be ready to post on march but a really-really-really bad luck happened… I was isolated from the internet for a month… Yeah, i survived a month without the internet. That’s an achievement for me.

Have a great one everybody!

This recipe was adapted from Bigger Bolder Baking’s no machine ice cream

Matcha Green Tea Ice Cream
(Made about 400ml ice cream)
Ingredients:
• 1 cup heavy whipping cream
• ½ cup condensed milk (add more if you like it to be sweeter)
• 1 tbsp green tea powder
• biscuits/toppings of your choice

How to make it:
1) Put your condensed milk in the refrigerator (or you can put it for about 15-30 minutes in advance because it works better if it’s cold).
2) Meanwhile, whip your heavy cream until stiff peaks formed. About 4-5 minutes
3) Add in the cold condensed milk and the green tea powder, then whisk some more.
4) Break some biscuits or cookies (or any topping of your choice) into the ice cream base then fold with a spatula. Then pour it into a mold (sprinkle some more topping on the top for better presentation).
5) Refrigerate until frozen and it is ready to serve!

Rum raisin ice cream

20140429-202706.jpgWho doesn’t love a good ice cream? When my mom brought home a tub of rum raisin ice cream, it is most guaranteed that i will eat the whole tub, all by myself, and it all will be gone after maximum of 3 days. But… Unfortunately (and also kind of thankfully) my mom don’t buy those often (or else i’m gonna let my inner pig out). The reason being is that rum raisin is not the kind of flavor i could get easily in the local supermarket and even if i do find it, it cost quite some money.
But my craving days are over! So bottom line, I not only found out that making ice cream is super simple, but i could let go of my inner ice cream maniac anytime!

20140429-212326.jpgsoak the raisins and rum. You most probably need more rum than there is in the picture (i add more later on).. Like drown it. I’m using cooking rum because i can’t get real rum (i’m not even 17 yet..).

20140429-213736.jpgegg yolks, corn syrup, honey (you could substitute for golden syrup) and brown sugar.

20140503-223252.jpgfirst thing first is to whisk the yolks and sugar together. Whisk until creamy.
Anyway if you’re one of those people who kind of against eating raw egg, you could whisk it on top of a pot of steaming water, making sure that the bowl of your egg did not touch the water. Whisk for about 2-3 minutes then be sure to cool it down again by whisking, until at least the egg is body temperature.

20140503-223401.jpgadd in the honey and corn syrup and whisk

20140429-215057.jpgadd the cream and also some of the rum (i didn’t at this stage but then i found out that the raisin soaked a lot of the rum making it taste like there’s not enough rum so i suggest you do)

20140430-231116.jpgpour that looooovely creamy mixture into a container. Refrigerate for 4 hour stirring every 30 minutes or so

20140430-233648.jpgstir in the soaked raisins and put them back into the fridge until it freeze. Best overnight but i just can’t hold it…. I dig them just after they freeze (maybe around 6 or 7 hours)

20140430-234405.jpgi mean look at that creamy frozen treat…..

20140430-234622.jpgi actually add little blocks of chocolate fudge in there, more specifically rocky road chunks. I’m in love… With a tub of ice cream.

Rum raisin ice cream
Ingredients:
• 3 egg yolks
• ½ cup brown sugar
• ¼ cup honey or golden syrup (add more if you have a super sweet tooth)
• 1 tbsp corn syrup
• 200ml heavy cream
• ½ cup raisins (or more if you like)
• 7 tbsp dark rum or cooking rum (you could always use more or less)
• (optional) chocolate chips, nuts, etc (whatever you want)

How to make:
1) Soak the raisin with the rum.
2) Whisk the egg yolks and brown sugar until creamy, then add in the honey and corn syrup.
3) Add in heavy cream and 1 tbsp of rum and whip until it thickens.
2) Pour into a container and put it in the freezer for 3-4 hours stirring every 30 minutes or so.
5) Take the ice cream out and mixed in the soaked raisins and if you use any additional filling, add it now.
6) Put them back in the freezer and leave it until it set.