Chao Fun Lifestyle

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Cooking

No-churn homemade ice cream – Green Tea, Strawberry and Mocha

May 9, 2017

Ingredients:

1 pint of Straus’s Family Creamery Whipping Cream

1 can of condensed milk

Three one-pint Mason jars

Ingredients for different flavors

Green tea – half a tsp of matcha powder

Mocha – 2-3 tbs of strong mocha coffee (see below for instructions)

Strawberries – 3 tbs of freshly pureed strawberries

Steps

    • Put your Kitchen Aid mixing bowl in the freezer for about 10 minutes.  If your freezer is big enough, leave it in the freezer for about 5 minutes.  Put your mason jars in the freezer too and take them out only when you are ready to pour the ice cream mixture in
    • Pour a pint of whipping cream into your chilled Kitchen Aid mixing bowl
    • Use the metal mixer attachment, start out in low (1-2 setting) setting, progress to medium setting once the liquid thickens up and stops splashing.  Once it thickens up more, turn it to high speed (5-6 setting) and whip until it looks like whip cream
    • Change the setting back to low and add in the entire can of condensed milk.  Mix until the condensed milk is evenly folded in, which should take about 10 seconds or so.  I, then, crank up the speed back to high for additional 5 seconds to thicken the cream again
    • Since we are making three flavors, split the thickened cream evenly into the chilled mason jars
  • You will be working on one flavor at the time.  While you are making one flavor, leave the other two in the freezer

GREEN TEA

  • Pour cream mixture into the cup that comes with your hand mixer
  • Add half a teaspoon of Matcha powder
  • Mix until all the Matcha powder is evenly distributed and the mixture looks thick
  • Pour the mixture back into your mason jar
  • Leave it in the freezer overnight

MOCHA

    • To make the mocha, I use the pour over method to make the coffee
    • You will only need about tbs of the mocha coffee.  So, gauge how much coffee beans you’ll need
    • I like my coffee ice cream strong.  So I poured over the coffee 4 to 5 times to create that thick consistency
    • While the coffee is still warm, I add in dark chocolate powder.  I’m not going to suggest you the amount of powder to use mainly because it’s varied by how much coffee you’re making and how strong of a chocolate you like
    • Chill the coffee until it’s cold but definitely not freezing
  • You can make the mocha coffee by following the exact same steps as “Green Tea,” but use no more than 3 tbs of coffee.  You may also want to gauge how much liquid to put in while mixing the ice cream with the hand mixer.  Since you are adding liquid to the cream, you may need to mix it a little longer to make the ice cream creamy again

STRAWBERRY

    • Prepare the puree by putting in several fresh strawberries into the hand mixer.  The number of strawberries depends on how strong you want your strawberry ice cream to be
  • Follow the steps in “Green Tea” to make the strawberry ice cream.  I recommend using about 3 tbs of strawberry puree for one pint of ice cream

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