Culinaire 5:3 (July:Aug 2016)

Page 31

minute or two, then add the mix-ins. Scrape it into a loaf pan or other freezer-safe container and freeze it until the ice cream is firm enough to scoop. That’s the method! It’s crazy simple, I know, but it’s true. Cocoa powder makes chocolate, obviously, but go ahead and fold in any fruit compotes or swirls of thick chocolate sauce, lemon curd, fruit purées, or vanilla beans scraped of their lovely seeds.

I have taken to making my own ice cream. And no, I don’t own an ice cream maker

To switch things up, I decided to hop on the matcha train and beat in some of that green tea powder. Am I ever glad I did! The bitterness from the matcha plays well with the sweetness of the condensed milk. It feels thick and luscious on the

tongue, like a good ice cream should, and that lovely pastel green is quite pretty. Ripe raspberries and strawberries would look quite smashing served alongside. Seeing as matcha is a superfood, I assume it’s also super good for me, which means this ice cream is essentially a health food and I don’t feel guilty if I eat it daily until it’s gone.

2. Beat in the sweetened condensed

I may be too old to go slip and sliding, but I can still eat ice cream just as enthusiastically as a little kid. With this simple recipe, you will too.

3. Add the matcha powder and beat until

No-Churn Matcha Ice Cream

4. Scrape the green whipped cream into

2⅓ cups (560 mL) whipping cream 1 300 mL can sweetened condensed milk 2½ Tbs matcha green tea powder

Keeps in the refrigerator for up to one month.

Serves 6-8 Total prep time 6 hours 30 minutes

1. In the bowl of a stand mixer fitted with a whisk attachment, beat the whipping cream until soft peaks form.

milk and beat for another minute or two, until medium peaks form. The bitterness from the matcha plays well with the sweetness of the condensed milk

it is evenly incorporated and smooth. Stop once or twice to scrape the bottom and the sides of the bowl. a freezer-safe container or loaf pan. Wrap tightly with plastic wrap and freeze for 6 hours or overnight. Let stand at room temperature until soft enough to scoop.

Renee is a food writer and pastry chef living in beautiful Saskatoon, Saskatchewan. Her columns appear in The Saskatoon StarPhoenix and her desserts can be enjoyed at Riverside Country Club. Also, check out her blog

I knew

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e v a h t bu n e e s you theGin?!

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