Matcha Ice Cream (no churn)
- 80g (3 oz) sugar
- 2 tablespoons matcha powder
- 1½ tablespoon corn starch
- 400cc (4/5 cup) water
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- a dash of vanilla extract
- Mix the sugar, matcha powder and corn starch in a small pan.
- Add the water and cook over medium heat, stirring constantly with a wooden spoon, until thickened. Refrigerate until cold, about 2 hours.
- In a large bowl, put the heavy cream. Beat with an electric mixer, beat until stiff peaks form.
- Add the condensed milk slowly, with the mixer's speed low. Add the vanilla extract. Turn the speed back up to high and combine well.
- Transfer half of the whipped cream to a separate bowl. Add in the cooled matcha mixture and mix well. Add the remaining whipped cream to the bowl and gently fold with a spatula to create swirls. Don't over mix.
- Transfer to a freezer safe container and freeze for at least 6 hours.
Recipe by Jugetsudo USA at https://jugetsudousa.com/matcha-ice-cream-no-churn/
3.5.3228